Rhubarb Crunch

My family also has a universal love for rhubarb. I am thinking that this is a New England thing, because when I mention rhubarb to people from other parts of the county they have no idea what I am talking about. When I was a kid we used to eat the stalks dipped in sugar, puckery but good.
Mu rhubarb plant gets bigger every year. This year the thing is huge. Some of the stalks are a good 2 inches in diameter and the leaves could hide a 3 month old baby.
I was able to harvest enough to make a rhubarb crunch and a rhubarb bread, with enough to freeze and more awaiting harvest. Last year I harvested enough to make a few batches of crisp during the winter. I was also able to make several batches of strawberry rhubarb freezer jam.
The following recipe is another one that I have made for years. I adapted the original by cutting down the sugar, using whole wheat flour instead of all-purpose and increasing the oats. this increased the fiber content and decreased the total sugar. The original was too sweet for my taste.
I adapted it again to make it gluten free. It's yummy warm with vanilla low fat icecream or whipped cream. Sometime I add chopped walnuts to the topping.

Rhubarb Crunch

3/4 cup brown rice flour or gluten free flour mix
1 cup rolled oats
2/3 cup packed brown sugar
1/2 cup tranfat free mararine, melted
1 tsp cinnamon
4 cups diced rhubarb (or just fill the pan)
1/2 cup sugar
2 tbsp corn starch
1 cup water
1 tsp vanilla.

Preheat oven to 350 degrees.

In a glass bowl, melt the margarine. Add flour, oats, brown sugar and cinnamon - toss with a fork until well mixed and crumbly. Lay 1/2 of bottom of 9 inch square dish or 11 x 7 inch pan.

Cover with diced rhubarb.

In a small sauce pan mix water, sugar and corn starch (I like to put the corn starch through a small mess collander to free it from lumps) Cook over medium high heat until thick and clear, it will start to bubble. Takes about 10 minutes.

Pour sugar mixture over the rhubarb. Top with remaining crumb mixture. Bake 350 for 50-60 minutes, until bubbly and rhubarb is softened. Serve warm.