Rhubarb Crisp - rhubarb

Method

• Prep the fruit: chop rhubarb into chunks, similar to celery when being used in a soup. In a bowl, combine rhubarb and sugar, mix and let sit for about 4 hours. Test a rhubarb chunk to see if it is sweet enough; if it's too tart, let sit longer. If you are using something other than rhubarb, you can use less sugar to taste.
• When fruit is ready, preheat oven to 350°F. Let butter soften to room temperature. Grease a 9x9 baking dish.
• In a bowl combine oats, flour, salt, vanilla and cinnamon. When well mixed, add the butter. It's easier to mix the butter and flour/oat mixture with your hands; it should be clumpy.
• Pour the rhubarb/fruit and sugar mixture into the baking dish and top with the flour/oat mixture. (Sprinkle with brown sugar and extra cinnamon if you like.) Put into oven for 20-30 minutes, letting the mixture bubble for at least 10 minutes. Let cool for 5-10 minutes before serving.
• Best when served warm with ice cream!