Rhubarb Crunch

We try to have a yummy dessert every Saturday for Torah study. This is what was prepared in our kitchen today for our guests (the above children were the bakers):

Rhubarb Crunch

1 cup flour
3/4 oats
1 cup brown sugar
1/2 melted butter
1 tsp. cinnamon
1 cup white sugar
2 Tablespoons cornstarch
1 tsp. vanilla
1 cup water
4 cups rhubarb, chopped

Combine flour, oats, brown sugar, butter and cinnamon until crumbly. Set aside. In saucepan, combine sugar and cornstarch, stir well. Add vanilla, water and white sugar. Cook over low heat until thick and clear, stirring constantly until sugar dissolves. Line a 9 inch baking pan with part of crumb mixture. Mix rhubarb into liquid mixture. Pour liquid with rhubarb over the crumb mixture in pan. Top with remaining crumb mixture. Bake at 350 for one hour. Cut in squares and serve hot or cold with whipped cream or ice cream if desired.

(The picture above shows this recipe doubled in a 9x13 pan)