Speaking of Crisp ...

My garden was bursting with rhubarb this year.

It really is a remarkable plant, which will thrive almost anywhere. When we first moved into our house, we discovered a rhubarb plant growing under a row of spruce trees. Nothing grows under spruce trees. We dug up a chunk of the rhubarb, transplanted it to a dirt patch under the kitchen window, and now we are inundated with the stuff.

Fortunately, I love it.

This is one of my favourite recipes. I generally add more oats and go heavy on the topping.

Mix together until crumbly:
1 cup flour
1 cup whole wheat flour
1 ½ cup oatmeal
1 ¾ cup brown sugar
2 tsp cinnamon
1 cup melted butter

Press half of mixture into 13 x 9’ pan.
Cover with:
5 - 6 cups chopped rhubarb

Combine and cook until thick:
1 ½ cups white sugar
3 tbsp corn starch
1 ½ cup water
1 ½ tsp vanilla

Pour over rhubarb and top with remaining crumb mixture. Bake at 350°C for 45 minutes.