Sunday Brunch: Rhubarb Crisp

4 cups Rhubarb, chopped
1 cup Brown Sugar or Demerra
1 cup Flour
3/4 cup Oats
1 tsp Cinnamon
1/2 cup Melted Earth Balance (or other vegan margarine)
2 tbsp Cornstarch
1 cup Lukewarm Water
1 tsp Vanilla
1 cup Sugar

In a measuring cup, put the cornstarch in the bottom and whisk while slowly adding the cup of water. Heat that with the cup of white sugar and vanilla in a small pot until all clear and pour over the chopped rhubarb in a baking dish.

In a large bowl, mix together flour, oats, brown sugar and cinnamon with the melted margarine until crumbly and crumble over top of the rhubarb.

Bake at 350 until the top gets lightly golden and the rhubarb bubbles up a bit (should be about 45-50 minutes)