Rhubarb Crunch

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.

Stir together:

• 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.)

(Serves 8)