Recipe for rhubarb crisp:
1 cup sifted flour
3/4 cup uncooked rolled oats
1 cup brown sugar, firmly packed
1/2 cup melted butter or margarine
1 tsp. cinnamon
Fruit mixture
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. vanilla
Mix together crumb topping ingredients until crumbly. Press half of crumbs into greased 9" layer pan. Cover with rhubarb.
In small saucepan combine sugar, cornstarch, water and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.
Bake in moderate oven (350 degrees) 1 hour. Cut in squares and serve warm, plain or with whipped cream. Makes 8 servings.
Found in "The State, The Family and Education" by Miriam E. David. Published by Routledge and Kegan Paul, 1980.
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