Rhubarb Crisp

Rhubarb Crisp (Carolyn Downey)

1 c. flour 
3/4 c. oatmeal 
1 c. sugar
1 c. brown sugar
5 c. rhubarb, chopped
2 T. cornstarch
1/2 c. butter 
1 c. water
1 tsp. cinnamon 
1 tsp. vanilla

Cut together flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press lightly half of crumbs into 9-inch square pan. Cover with rhubarb. Stir together sugar and cornstarch. Cook until thick the sugar, cornstarch, water and vanilla. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350 degrees. Serve warm with ice cream.