Rhubarb Crisp

Crust:
1 1/2 cup flour
1 cup brown sugar
1/4 teaspoon baking soda
1 cup cold butter
1 1/2 cup quick oats
1/2 cup chopped walnuts
1/4 teaspoon salt

Filling
1 1/4 cup cold water, divided
3 Tablespoons cornstarch
3 cups sliced fresh rhubarb
1 1/2 cup sugar
1 teaspoon vanilla

Directions and Story: In a large mixing bowl, combine flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly, Press 3 cups into an ungreased 9 X 13 inch pan-set aside.
Soak rhubarb in 1 cup cold water for 3 minutes; drain (I skipped this and it turned out OK) In a saucepan combine sugar and cornstarch. Stir in remaining cold water and stir until smooth. Add rhubarb. Bring to a boil, cook and stir for 5 minutes or until thickened. Add vanilla. Spoon over crust; sprinkle with remaining crumb mixture. Bake 350 degrees for 25 minutes or until golden brown.

I made this several times during the summer - it doesn't stay around long. It's ummmm good warm with Ice cream :)