Age group(s) for this recipe:
Preschool and Younger
Elementary School
Middle School
High School & Beyond

Estimated time:
1 hour 15 minutes

Number of servings:
6-12 (yum!)

Ingredients: (Hit your return key to start a new line)
1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1/2 cup butter, softened

4 cups sliced rhubarb

1 cup sugar
1 cup water
2 Tbsp. cornstarch
1 Tbsp. vanilla

Directions:
Combine first 4 ingredients, mixing until crumbly. Spread half the mixture on the bottom of a 9 inch square pan (8 inch also works).

Place rhubarb pieces on top of crumb mixture.

Combine last 4 ingredients and cook until clear (using microwave and a Pyrex measuring cup w/spout works great). Stir and pour over rhubarb. Sprinkle/spread remaining crumb mixture evenly over the top.

Bake at 375 degrees F. for 50-60 minutes, or until bubbly and lightly browned. Serve with ice cream while warm from the oven. Take a family walk later to burn the calories!

Other suggestions and comments:
I forgot the vanilla, and used some "vintage" rhubarb from the freezer (probably Zero vitamin count, tsk-tsk). This was still wonderful, and very easy. It's likely to produce equally good results using pitted sour cherries, peaches, apple slices, whatever you have on hand. It's a quick way to dress up "International Leftovers Night."