Simple Rhubarb Crisp

• 7 cups Chopped Rhubarb
• 1 cup White Sugar
• 2 Tablespoons Instant Tapioca
• 2 teaspoons Vanilla Extract
• 2 cups Rolled Oats
• 1 cup Light Brown Sugar, Packed
• 1 cup Whole Wheat Flour
• 1/4 teaspoons Salt
• 1/2 cups Unsalted Butter, melted

1. Preheat oven to 400u0b0F. Wash, dry, and chop rhubarb and place in a 9x13" baking dish. Add white sugar, instant tapioca, and vanilla extract to the rhubarb and mix well with a large spoon. Set aside.
2. In a separate bowl, mix together oats, brown sugar, whole wheat flour, and salt. Add melted butter and mix with a fork until mixture is evenly moistened. Mixture will be quite crumbly. Sprinkle mixture over the rhubarb evenly. Bake for 35-40 minutes until rhubarb is tender when pierced with a fork and topping is golden brown.
3. Serve warm or cold, with or without ice cream, whipped cream, or vanilla yogurt.
4. Adapted from Martha Stewart.

rhubarb, white sugar, tapioca, vanilla, rolled oats, light brown sugar, whole wheat flour, ubc, unsalted butter

Taken from tastykitchen.com/recipes/desserts/simple-rhubarb-crisp/ (may not work)