Fresh Rhubarb Crisp - Barbara Seng

Topping:                                               
1 cup flour                                           
½ cup oatmeal                                    
1 cup brown sugar                              
½ cup butter, melted                          

Filling:
4 cups sliced rhubarb

1 cup sugar

¼ cup flour

½ tsp cinnamon

Preheat oven to 375º.  In large bowl combine flour, oats and sugar.  Cut in butter to make crumbly mixture, set aside.  In lightly greased 8" x 8" x 2" pan combine rhubarb, sugar, flour, cinnamon and ½ cup water.  Stir to mix well.  Sprinkle topping over rhubarb.  Bake uncovered, 35 minutes until topping is golden and rhubarb tender.  Serve warm (extra good with a scoop of vanilla ice cream).  Makes 6-8 servings.