Rhubarb Crisp

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup cold butter
3 cups finely chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Whipped cream, fresh mint and additional cinnamon, optional

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half of the mixture into a greased 8-in. square baking dish. Sprinkle rhubarb over the crust; set aside.

In a saucepan, combine sugar, cornstarch, water and vanilla until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over rhubarb. Sprinkle with the remaining crumb mixture.

Bake at 350° for 17-22 minutes or until golden brown. Garnish with whipped cream, mint and cinnamon if desired. Makes 4-6 servings.