Rhubarb Crisp - Ruth Fletcher

(Grandmpa Ludd and Grandma Ruth grew rhubarb in their garden every summer.  This was a favorite summer desert my dad remembers)

6 cups diced fresh rhubarb                               

1½ cups sugar
1 cup flour                                           
½ teaspoon cinnamon
½ teaspoon salt                                   
½ cup margarine
1 pint vanilla ice cream                     
2 tablespoons water                           

In a 1½ quart baking pan mix the rhubarb, 1 cup sugar and water.  In another bowl mix flour and the remaining ½ cup sugar, cinnamon, and salt.  Cut in margarine in squares.  Sprinkle mixture over the rhubarb.  Bake at 350° for 50 minutes.  Serve with vanilla ice cream.