Old Fashioned Rhubarb Crunch

• Crunch Topping
• 1 cup all-purpose flour (GF option to sub oat flour)
• 3/4 cup rolled oats
• 1 cup brown sugar, firmly packed
• 1/2 cup melted butter (or coconut oil)
• 1 teaspoon cinnamon
• Rhubarb + Syrup
• 4 cups diced Rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch (or tapioca starch)
• 1 cup water
• 1 teaspoon vanilla extract

1. Mix the topping ingredients until crumbly. Press 1/2 to 3/4 of the topping into a greased 8" pan.
2. Cover with the rhubarb.
3. Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 min.
4. Pour the syrup over the rhubarb. Top with remaining crunch topping.
5. Bake at 350u0b0 for 40 minutes.
6. NOTESrn*This recipe is fantastic + sweet, but I would suggest cutting back on the sugar within the crunch and the syrup. I find that most old fashioned recipes are overly sweet for my taste. I also only used 3/4 of the syrup.

flour, rolled oats, brown sugar, butter, cinnamon, syrup, rhubarb, sugar, cornstarch, water, vanilla

Taken from food52.com/recipes/55891-old-fashioned-rhubarb-crunch (may not work)