Rhubarb Crisp

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
¾ cup quick cooking rolled oats
½ cup butter, melted
1 teaspoon cinnamon
4 cups Rhubarb, cut into 1 inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
 
Preheat oven to 350°F.

In a large mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8”x 8” baking dish, evenly spread rhubarb over crumb mixture.

In a saucepan, combine 1 cup granulated sugar, cornstarch, water and vanilla. Cook together until clear, pour over rhubarb.

Top rhubarb with remaining crumb mixture.
Bake 45 to 55 minutes.
 
Recipe from Linda Stephenson’s Rhubarb Cookbook.