Prepare 4 cups diced rhubarb
Sprinkle rhubarb evenly in an 8”x 8” baking pan.
Combine in a saucepan:
- 1 cup water
- 1 cup evaporated cane sugar
- 2 Tbsp. cornstarch
- 1 tsp. vanilla
Bring to a boil over medium heat, stirring constantly until thick and clear. Pour cooked mixture over rhubarb.
- 1 cup unbleached flour
- ¾ cup rolled oats
- 1 cup organic brown sugar or sucanat
- ½ cup melted butter
- 1 tsp. cinnamon
Mix until crumbly.
Sprinkle over top of the cooked sauce.
Bake at 350 degrees Fahrenheit for 1 hour.
Cut into squares and serve warm or cold. (Serve with cream, if desired.)