Rhubarb Crisp

in the winter.
Yes-Sir-Ree
My taste buds are jumping with joy because I froze rhubarb last summer.
.warm.
.sweet.
.sour.
A perfect treat for a cold winter day.


Mix until crumbly:

• 1 cup flour
• 1 cup regular oatmeal
• 1 cup brown sugar
• 1/2 cup butter
• 1 tsp cinnamon

Set aside.

Dice 4 cups rhubarb (I normally use more like 5 or 6)

To make syrup:
In a saucepan,(whisk together sugar and cornstarch before adding liquids)
combine:

• 1 cup sugar
• 2 T cornstarch
• 1 cup water
• 1 tsp vanilla

Cook until thick and clear.

*Place half of the crumbs in a greased 9 inch pan. Spoon diced rhubarb over the crumbs. Pour syrup over rhubarb, top with remaining crumbs. Bake at 350* for 45 - 50 minutes.

Yummy!!