Ingredients
1 cup all-purpose flour3/4 cup rolled oats1 cup packed brown sugar1 teaspoon ground cinnamon1/2 cup butter, melted4 cups sliced fresh or frozen rhubarbTOPPING:1 cup sugar2 tablespoons cornstarch1 cup water1 teaspoon vanilla extractFew drops red food coloring, optional
Preparation
In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
