When I was digging through my great grandmother's recipes recently, I found a recipe labeled "Pauline's Rhubarb Crisp", written in Granny Besse's neat script. Pauline was my great great aunt, and I called her Poppy. My rhubarb hasn't had the best year ever, but I had enough for a crisp, so Cort and I headed to the garden to gather some rhubarb. Below, I've typed the recipe exactly as it reads.
Mix together thoroughly:
1 c. oatmeal
1 c. flour
1 c. brown sugar (packed)
pinch of salt
1/2 cup melted margarine
Place 1/2 of above mixture in an 8x8 pan. Add 3 1/2 to 4 cups finely cut rhubarb. Put rhubarb on top.
Cook until clear and thick:
1 cup water, 1/2 cup white sugar, 2 tbsp. cornstarch, 1 tsp vanilla
Pour on top of rhubarb. Add remaining crumbs to top of mixture. Bake at 325* for one hour. Pauline leaves in oven 'til oven cools.