1 cup flour

3/4 cup rolled oats

2/3 cup brown sugar

1/2 cup melted butter

4 cups rhubarb, diced

7/8 cup water

1 cup sugar

1tsp cinnamon

2 tsp cornstarch

1/2 tsp vanilla

Preheat onen to 375 degrees.

Mix flour, oats, sugar and melted butter in a bowl. Put 1/2 of the crumbled mixture in a greased 9x9 ovenproof pan.

Put the rhubarb on top of the crumble.

In a large saucepan heat water, sugar,. cinnamon, cornstarch and vanilla over medium heat. Bring to a slow boil, stirring constantly. Cook until the sugar melts and the sauce is slightly thickens. Pour the sauce over the rhubarb.

Sprinkle with the remaining crumbs.

Bake for 30 minutes, until golden brown and hot and bubbly.

The best way to serve Rhubarb Cobbler is warm with ice cream that has been left out of the freezer to soften.