Its Rhubarb season! For us, that means an overwhelming amount of rhubarb and only so many recipes but this is by far one of the favourites.

4 cups fresh rhubarb

1 1/3 cups all-purpose flour

1 1/3 cups brown sugar

1 cup rolled oats

3/4 cup melted butter

1 cup white sugar

1 cup of water

2 tablespoons cornstarch

1 teaspoon vanilla extract

Birds or homemade custard to top

Preheat oven to 350
Combine brown sugar, oats, butter, and flour in a bowl.
Place half of the crumble mixture into the bottom of a pie place pressing down to create a base layer.
Make simple syrup in a saucepan - to do this combine white sugar, water, vanilla and corn starch in a saucepan and heat and mix until mixture thickens and becomes almost clean. Do not burn.
Place the rhubarb on top of the crumble crust and pour a simple syrup mixture on top.
Use the remaining crumble amount to create a top layer crust
Place in the oven for 45 min or wait till you can see the rhubarb bubble.
Serve with custard or ice cream.

Rhubarb Crisp