Fresh Rhubarb Crunch

• 1 cup packed brown sugar
• 3/4 cup all-purpose flour
• 3/4 cup quick-cooking oats
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 4 cups sliced fresh or frozen rhubarb
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract
• Vanilla ice cream, optional

1. In a small bowl, combine the brown sugar, flour, oats and cinnamon; stir in butter. Press half of the mixture into an 8-in. square baking dish. Top with rhubarb.
2. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla. Pour over rhubarb.
3. Sprinkle with remaining brown sugar mixture. Bake at 350u0b0 for 45-50 minutes or until bubbly. Serve warm with ice cream if desired.

brown sugar, flour, oats, ground cinnamon, butter, frozen rhubarb, sugar, cornstarch, water, vanilla, vanilla ice cream

Taken from www.tasteofhome.com/recipes/fresh-rhubarb-crunch/ (may not work)