This dessert is a spring and early summer treat - but you could use frozen rhubarb and enjoy it all year long.

Ingredients:
4-6 cups (1 - 1.5 L) Rhubarb cut into ½" pieces (Fresh or Frozen)
¾ cup (175 mL) sugar
¾ cup (175 mL) sugar (another)
¾ cup (175 mL) flour
1 Tbsp (15 mL) instant / minute tapioca (if using frozen rhubarb)

Topping:
¾ cup (175 mL) flour
½ cup (125 mL) butter, cubed & frozen
1 Tbsp (15 mL) ground cinnamon
¾ cup (175 mL) quick oats
½ cup (125 mL) brown sugar

Method:
Preheat oven to 375ºF (190ºC)
Cover rhubarb with 3/4 cup sugar and set aside 1 hour
Add another 3/4 cup sugar, flour and mix. If you use frozen rhubarb you could add some minute tapioca at this stage.

In a food processor pulse together flour, frozen cubed butter, and ground cinnamon. Pour into a bowl and mix with oatmeal and brown sugar. Pour rhubarb into a buttered 8x8" baking dish. Cover rhubarb with the topping.
Bake for 45 to 60 minutes, or until top is crisp and rhubarb is tender.