RHUBARB CRISP

Combine until crumbly and pat ½ the mixture into a 9” square pan, buttered.

1 cup flour

¾ cups oatmeal

1 tsp. cinnamon

½ cup butter

1 cup brown sugar

Spread over crust:

4 cups chopped rhubarb

Mix and stir continually over medium heat until clear and thick:

1 cup sugar

2 T. corn starch

1 cup cold water

1 tsp. vanilla

Pour over rhubarb. Put the remaining ½ of crumbs over the top and bake at 350° for 50-60 minutes. Serve with vanilla ice cream.

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