Crunch topping
1 cup flour
3/4 cup uncooked oats
1 cup brown sugar
1/2 cup melted butter
1 tsp cinnamon
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Glaze
1 cup sugar
2 T corn starch
1 cup water
1 tsp vanilla
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4 cups diced rhubarb
Mix together all ingredients for crunch topping. Press half of mixture into bottom of greased 9 x 9 (or 11 x 7) pan.
Spread diced rhubarb in next layer.
Mix all of the glaze ingredients in a small sauce pan, bring to a boil until mixture thickens.
Pour glaze over rhubarb. Sprinkle rest of crumble over rhubarb.
Place in 350 oven and bake for 1 hour. Let cool.
Excellent with vanilla ice cream.
Different fruits can be used instead of rhubarb. Granny Smith apples, Pears, peaches are good.