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1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
1 cup sugar
1 1/4 cup all purpose flour
1 teaspoon cinnamon
1 cup firmly packed brown sugar
1/2 cup old-fashion rolled oats
1/2 cup unsalted butter (1 stick), melted but not hot
Vanilla ice cream
Topping can be used for apple crisp as well.
Preheat oven to 375 degrees F.
In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon and transfer into four 4-inch individual baking dishes. In a bowl combine remaining 1 cup of flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture and bake for 35 minutes
until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream