Taste of Home's Rhubarb Crisp

Are you still craving rhubarb after mini rhubarb tarts? I know I was! 

I found a great rhubarb crisp recipe from Taste of Home. Doubled this recipe for a 9 x 13 inch pan.

Taste of Home's Rhubarb Crisp

3/4 cup sugar

3 tablespoons cornstarch

3 cups sliced fresh rhubarb or frozen rhubarb, thawed

2 cups sliced peeled apples or sliced strawberries

1 cup quick-cooking or old-fashioned oats

1/2 cup packed brown sugar

1/2 cup butter, melted

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

Vanilla ice cream, optional

1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Taste of Home Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.