Rhubarb Crisp

Topping:

•  6 Tbsp unsalted butter, softened, cut in 6 pieces
• 2/3 cup flour
• ½ cup brown sugar
• ½ cup regular oatmea
• l 1 tsp cinnamon
• ¼ tsp salt

Filling

• 5-6 cups rhubarb
• ¾ cups sugar
• 3 Tbsp flour
• 3 Tbsp orange juice
• 1 tsp vanilla
• 1 Tbsp finely chopped candied ginger

 Cooking spray Heat oven to 350 degrees. Make topping by combining butter, flour, brown sugar, oatmeal, cinnamon and salt in a bowl. Using a pastry blender or your fingers, blend ingredients until mixture resembles coarse crumbs. Set aside. Coat a 2-quart 7 x 11 inch baking dish with cooking spray. In a large bowl, Combine all filling ingredients and mix well. Pour into prepared baking pan. Sprinkle topping over rhubarb, lightly pat in place. Bake 45 minutes or until juices have bubbled around the edge. Cool for at least 30 minutes before serving to assure crisp sets up