Rhubarb Crunch

This is my adaptation of my mother-in-law’s recipe.  It’s my husband’s favorite way to eat rhubarb:

8 C rhubarb, chopped into 1″ pieces

Crunch:
1 C margarine
2 C flour (or ground oats, or GF flour)
1-1/2 C oatmeal
2 C brown sugar
2 tsp cinnamon

Sauce:
1 C sugar
2 Tbsp cornstarch
1 C water
1 tsp vanilla

Measure sugar for sauce into a dry bowl, then thoroughly stir in cornstarch until no lumps remain; add liquids and cook until thick.

In separate bowl, melt margarine, then mix in remaining crunch ingredients.  Press half of crunch onto bottom of 9×13 pan.

Top crunch crust with chopped rhubarb and pour thickened sauce over fruit.  Crumble remaining crunch over the top.  Bake at 350 degrees for 60 minutes.

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