Rhubarb Crisp


      • 2 1/2 cups old-fashioned rolled oats

      • 1/2 cup white whole wheat flour

      • 1/2 cup brown sugar

      • 1/2 cup butter, melted

      • 1/4 tsp salt

      • 1 cup sugar

      • 1/3 cup cornstarch

      • 1 pinch of salt

      • 2 cups water

      • 1/2 tsp cinnamon

      • 4 cups rhubarb, cut into 1/2-inch pieces

      Preheat oven to 350 degrees.

      Combine oats, flour, brown sugar, butter and 1/4 tsp salt in medium bowl. Mix well until butter coats oats.

      Press 2/3 of mixture into a 9x9-inch square pan and set aside. Reserve remaining mixture for the topping.

      Combine sugar, cornstarch, water, cinnamon and pinch of salt using a wire whisk. Mix well and cook in the microwave on high for 5 minutes. Stir, and continue to cook in 2-minute intervals until the mixture thickens.

      Add rhubarb to thickened cornstarch mixture, coating the rhubarb thoroughly. Place rhubarb in prepared 9x9-inch pan. Top rhubarb with reserved oatmeal mixture.

      Bake 45 minutes, or until rhubarb is tender.

      Serve warm with a scoop of vanilla ice cream.

      Optional: You can substitute 4 cups apples or firm pears for rhubarb.