Rhubarb Crunch

Ingredients:

Filling:

4 C. fresh (or frozen) rhubarb, chopped
2/3 C. sugar
1/3 C. flour
1/4 tsp. salt
1 1/4 tsp. cinnamon
6 T. cold water

Crunch Topping:

3/4 C. flour
1 C brown sugar
1 C. quick oats
1/2 C. - 3/4 C. melted butter (start with less and add more until barely moist crumbles)
1/2 tsp. salt

Directions:

Place chopped rhubarb into a 7x11 inch buttered baking dish
Mix remaining filling ingredients and pour over rhubarb
Mix topping ingredients separately and crumble over rhubarb mixture
Bake at 350 for about 40 minutes or until fruit is tender
Serve warm with ice-cream
* I prefer to one and one half the crunch topping, but I don't do 1.5 times the butter

*One & One Half Crunch Topping (Variation):

1 C. + 2 T. flour
1 1/2 C. brown sugar
1 1/2 C. quick oats
1/2 C. - 1 C. melted butter (start with less and add more until desired consistency)
3/4 tsp. salt or 1/2 tsp + 1/4 tsp