Rhubarb Crisp

My first harvest of rhubarb this year yielded 8 cups chopped. To harvest, I twist and pull from the base of each stalk. Then I cut off and discard the leaves. I keep the lower base in water to keep them fresh. Then chop fresh, about an inch from each end. Then chop into one-half inch pieces. When chopped for this recipe, use immediately. Freeze the remainder, raw, in freezer bags or containers.

Ingredients

Rhubarb, 7 ribs (4 cups chopped)

Flour (1 cup)

Oatmeal (3/4 cup)

Brown sugar (1 cup)

Cinnamon (1 tsp)

Butter (1/2 cup melted)

Water (1 cup)

Sugar (1 cup)

Cornstarch (2 tbsp)

Vanilla (1 tsp)

Preparation

Wash and chop the rhubarb into ½ inch chunks and set aside. In a mixing bowl add the flour, oatmeal, brown sugar, cinnamon and butter. I found it easier to start mixing with a spoon and then my fingers to gently roll the oats and flour with the brown sugar and butter. Place half of this mixture in the bottom of a 9x9 inch baking dish. The next layer is the chopped rhubarb.

Mix the water, sugar, corn starch and vanilla in a small bowl until everything dissolves. This takes four to five minutes. Pour over the rhubarb. Last, add the remaining flour/oatmeal mixture over top and bake for 50 minutes at 350 F. Serve warm with ice cream. Refrigerate leftovers.