For this dessert use fresh summer rhubarb.
1 cup all-purpose flour
1/4 tsp salt
1 cup old-fashioned rolled oats
1 cup brown sugar
1/2 cup unsalted butter, melted
3 cups diced rhubarb
1/3 cup granulated sugar
1/4 tsp ground cinnamon
1 tbsp water
1 tbsp butter or margarine
Step 1: Preheat oven to 350°F. In a medium bowl, sift together flour and salt. Stir in rolled oats and sugar. Cut in melted butter or margarine until mixture is crumbly.
Step 2: Spoon half of the mixture into a 9" pie pan and pat down gently to form crust; set aside remaining half.
Step 3: Place diced rhubarb in pie crust shell. Sprinkle 1/3 cup sugar, cinnamon and water over rhubarb and dot with butter or margarine. Spread remaining oat mixture evenly over top.
Step 4: Bake for 45-50 minutes until rhubard is tender and bubbling. Remove from oven and cool for 20-30 minutes before serving. Serve warm or at room temperature with vanilla ice cream or yogurt.