Rhubarb Crum­ble

³⁄₄ cup all-purpose flour
³⁄₄ cup old-fashioned rolled oats
³⁄₄ cup packed brown sugar
³⁄₄ cup cold but­ter, cubed
About ¹⁄₄ cup gran­u­lated or brown sugar
5 to 6 stalks rhubarb (about 4 cups), chopped

Pre­heat oven to 350F.

In large bowl, com­bine flour, oats and brown sugar. Add but­ter. Cut into mix­ture using wire hand pas­try blender or two knives, until it resem­bles very coarse crumbs. Using fin­gers, mix until it forms a ball.

Place rhubarb in even layer in approx­i­mately 4-quart oven­proof pie or bak­ing dish; sprin­kle with sugar. Arrange crum­ble top­ping over it, clos­ing any gaps.

Bake in oven about 1 hour or until bub­bly and top­ping is a rich caramel brown.

Serve warm with vanilla or other favourite ice cream.

Makes 6 to 8 servings.

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