RHUBARB CRUNCH

Crust:

1 cup flour

1 cup brown sugar

1 tsp cinnamon

3/4 cup quick oats

1/2 cup butter

Mix until crumbly and spread half of mixture in bottom of a greased 9 x 13-inch pan.

Sauce:4 cups sliced rhubarb

1 cup sugar

2 tbsp cornstarch

1 tsp vanilla

1 cup water

Combine in a saucepan, cover pan and simmer 5 to 10 minutes. Pour sauce over crust in the pan and top with the remaining crust mixture. Bake at 350 degrees for 1 hour.

Yield: 12 to 15 servings.

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