rhubarb crisp

I don't know if I've blogged this recipe before, but it's so good, I don't care.

If you have rhubarb in your garden, use some of it to make this. Otherwise, buy some - it's in the produce stores now.

Rhubarb Crisp

1 cup brown sugar
1 cup whole wheat flour
3/4 cup rolled oats
1/2 cup veg oil
1 tsp cinnamon
4 cups diced rhubarb
1 cup sugar
2 tbs cornstach
1 cup water
1 tsp vanilla

Heat oven to 350. Lightly oil a 9 inch casserole, pie pan or glass cake pan.

Mix together the brown sugar, flour, oats, oil and cinnamon to make a crumbly mixture. Press half of this into the bottom of the pan.

Put the rhubarb on top of the base, in the pan.

Mix the white sugar and cornstarch in a saucepan. Once they are well combined, stir in the water. Bring this to a boil and cook until thickened (stir frequently). Remove from heat and stir in the vanilla. Pour the syrup over the rhubarb in the pan.

Top with the other half of the crumbly mixture.

Bake about one hour.

If you like, you can double it. My family likes.

Good warm or cold, but especially good warm with ice cream.

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