Rhubarb Crisp

I have been trying to cook healthier as well as I have been too cheap to buy premade desserts.  Desserts are yummy and my favorite part of a balanced meal but honestly they take time.  I can't just throw things together like I use to before my little one became GF.  I followed this recipe to a T with the exception I used GF flour mix.  I even picked the rhubarb fresh out of our garden so it helped keep the cost down.  I must say there is very little in this recipe that could pass for "healthy."  I know it calls for 4 cups of rhubarb but I am pretty sure between all of the different sugars and the butter, healthy is probably the furthest thing from this recipe.

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 3/4 cup quick cooking rolled oats
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

Preparation:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

The family gave it 5 stars and everyone wanted seconds.  It was very easy to throw together and by following the directions the rhubarb came out tender.  There was nothing tart about this (back to the sugar!) and it was pretty sweet.  I wouldn't say overwhelming sweet but definitely cured the sweet tooth I was having.