Rhubarb Crunch

Rhubarb Crunch

1 cup flour
1 cup old-fashioned oats
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter, cubed
4 cups diced fresh rhubarb, or
frozen rhubarb
1 1/3 cups sugar
2 tsp cornstarch
1 cup cold water
1 tsp vanilla
Vanilla ice cream, optional

In a large bowl, combine the first four ingredients. Cut in the butter until the mixture resembles coarse crumbs. Press half of the mixture into a greased 8-inch square baking dish. Set the remaining crumb mixture aside for the topping. Sprinkle the rhubarb over the crust. Set aside. In a small saucepan, combine the sugar and cornstarch. Gradually whisk in the water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Whisk in the vanilla. Pour over the rhubarb. Sprinkle with the reserved crumb mixture. Bake, uncovered, at 350 F for 1 hour or until bubbly and lightly browned. Serve warm with ice cream, if desired. Makes 6-8 servings