Grandma's Rhubarb Crunch

Every spring, Colin's mom, Mary Jane, makes this Rhubarb Crunch.  I love that it has a special syrup that is poured over the top, making it different from any crunch I've ever tasted.  Our family looks forward to it every year.

4 cups chopped rhubarb*

1 1/4 cups flour

1 cup oats

1 teaspoon cinnamon

1 1/4 cups packed brown sugar

1/2 cup melted butter

Chop rhubarb and set aside.  Mix together the flour, oats, cinnamon, brown sugar and melted butter:

Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish:

Sugar Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla

Whisk sugar, cornstarch and water together in a glass bowl:

 

Microwave until thick, clear, and bubbly, approximately 3-5 minutes.  Remove from microwave and whisk in vanilla.  Add chopped rhubarb atop pressed-in crumb mixture in the baking dish.  Pour sugar sauce evenly over rhubarb:

Top with remaining crumb mixture:

 

Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes:

* If you're a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups.  However, you wouldn't want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.

Happy Spring!