5 c. sliced rhubarb, cut into 1/2 inch chunks
1 c. sugar
3 T. flour
For the topping:
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp. ground ginger
1/4 cup butter
1/4 cup chopped walnuts
Directions
Place rhubarb in an ungreased 2-quart square baking dish. Stir in the granulated sugar and flour. For topping, in a mixing bowl combine oats; brown sugar; flour; ginger. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling. Bake in a 375 degree F oven for 30 to 35 minutes or until fruit is tender and topping is golden. If desired, serve warm with ice cream or light cream.
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