Double Crunchy Rhubarb Crisp

Dandelion's Double Crunchy Rhubarb Crisp

Preheat oven to 350 degrees.

Ingredients:

Crust and Topping-
1 1/2 c light brown sugar
1 1/2 c flour
1 1/4 c rolled oats
1 1/2 tsp cinnamon
3/4 c melted margarine

Filling-
4 c chopped rhubarb
1 c sugar
2 TBSP cornstarch
1 c water
1 tsp vanilla

In a mixing bowl, combine all crust ingredients.  Mix until crumbly.  Press about 1/3 of the mixture into the bottom of a sprayed 8-inch square baking dish.  Place your rhubarb on top of the mixture.  On the stove top in a medium saucepan, bring the rest of the filling to a light boil until the mixture turns clear.  Stir constantly with a whisk.  Pour over rhubarb.  Crumble the rest of the topping on top.  Bake for 45-55 minutes or until topping is golden and the mixture is bubbly.

.......
In the summer, I often buy lots of rhubarb.  I clean it, chop it, put 4 cups into a freezer bag and freeze it.  Then I can have crisp anytime I want by just letting it thaw and draining it.

Shout out to Jen....don't those terrific potholders you made me really compliment my retro baking dish?