After mixing up a batch of Rhubarb Liqueur, I still had a bunch of rhubarb left. So I poked around the internet and found a few Rhubarb Crunch recipes. I messed around with them and came up with this:



Rhubarb Oatmeal Crunch

Crust
2 cups all-purpose flour
1.5 cups slow cook oatmeal (raw)
2 cups brown sugar (packed)
1 cup unsalted butter

Filling
1 cup sugar
2 teaspoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 cups rhubarb (cut into half-inch pieces)

Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2 of the mixture into a 9-inch-square pan. Layer rhubarb on top. Combine sugar, cornstarch, water and vanilla in a saucepan. Brin to a boil and cook until thick and clear. Pour sauce over rhubarb. Top with the other half of the flour and oatmeal mixture. Bake at 350 degrees F for 45 minutes.

Let cool before serving. Top with vanilla ice cream or whipped cream.

YUM!