Rhubarb crisp

Pucker up!

Tis' the season for rhubarb goodies. This one was written down in one of our old files as Cynthia's Rhubarb Crisp. I'm also thinking of making a crisp with blackberries from the freezer so I can try out my new food mill.

Crisp topping:

1 cup flour

3/4 cup oatmeal

1 cup packed brown sugar

1/2 cup melted butter

4-5 cups sliced rhubarb

Sauce

1 cup sugar

1 cup cold water

2 tbs. cornstarch

1 tsp. vanilla

In bowl, mix flour, brown sugar, oatmeal and butter. Press 3/4 of mixture into bottom of 9x9 inch pan. Cover with rhubarb. In saucepan, mix sauce ingredients: cook over medium heat, stirring constantly until thickened. Pour over the rhubarb. Sprinkle remaining flour/oatmeal mixture on top. Bake at 350° for 45 minutes or until bubbly and brown. Cool. Eat. 

Last time I made this I believe I sprinkled some cinnamon on top as well.