Oatmeal-Rhubarb Crumble

• 2 lb. rhubarb, cut into 1/2-inch pieces, or 2 16-oz pkgs. frozen rhubarb
• 1/2 cup sugar
• 1 Tbs. cornstarch
• 1/2 tsp. vanilla extract
• 13 cup rolled oats
• 13 cup cornmeal
• 13 cup sugar
• 13 cup pecan halves
• 2 Tbs. canola oil
• 1/2 tsp. minced fresh ginger

1. Preheat oven to 400F.
2. Coat 9x13-inch baking dish with cooking spray.
3. To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl.
4. Let stand 15 minutes to release juices.
5. To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
6. Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl.
7. Discard liquid.
8. Top with oatmeal mixture.
9. Bake 35 to 40 minutes, until top is lightly browned.
10. Cool on rack 10 minutes before serving.

rhubarb, sugar, cornstarch, vanilla extract, rolled oats, cornmeal, sugar, pecan halves, canola oil, fresh ginger

Taken from www.vegetariantimes.com/recipe/oatmeal-rhubarb-crumble/ (may not work)