Grandma Margie’s Rhubarb Crunch

2 cups flour
1  1/2 cups oatmeal
1 cup brown sugar
1 cup shortening (melted)

Mix all together.  Press half of mixture into a 9×13 pan
and cover with 6 cups finely chopped rhubarb.

Then combine in a sauce pan:
1  1/2 cups sugar
1  1/2 cups water
3  Tbsp cornstarch
1  1/2 tsp vanilla

Cook until thick and clear.  Pour over rhubarb and
top with remaining oatmeal mixture.
 
Bake at 350 for 45 minutes.

Serve and enjoy a favorite summer dessert from the garden!

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