’Tis the season to eat rhubarb. Whether you are going to a BBQ or having friends over for dinner, it’s always nice to bring a simple and delicious dessert to share.

For all of you avid gardeners who have more rhubarb then you know what to do with, and for all those who love cooking up local in-season tasty treats, then here’s the recipe for you.

I’ve baked this twice already this season and it has received rave reviews.

What you’ll need:
• 1 cup brown sugar
• ½ cup melted butter
• 1 cup flour (this can be substituted for buckwheat or quinoa flour if you have an allergy to gluten)
• ¾ cup rolled oats
• 1 tsp cinnamon
• 4 cups raw rhubarb (sliced)
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 cup water
• 1 tsp vanilla

Preheat oven to 350 º. In a large bowl combine brown sugar, rolled oats, flour, melted butter and cinnamon; mix together until crumbly. Firmly press 1/2 of mixture into a buttered 9- inch baking dish. Cover with sliced rhubarb.

In a saucepan, combine sugar, cornstarch, water, and vanilla. Cook together until the mixture is clear and then pour over the rhubarb. Cover the rhubarb with the remaining crumb mixture and bake for 45 - 55 minutes.