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MOM'S RHUBARB CRUNCH 
CRUMB TOPPING:

2 c. flour
1 1/2 c. rolled oats
2 c. brown sugar
1 c. butter
2 tsp. cinnamon

FRUIT MIXTURE:

8 c. rhubarb
2 c. sugar
4 tbsp. cornstarch
2 c. water
2 tsp. vanilla

Mix together crumb topping until crumbly. Press 1/2 in a greased 9 x 13 inch pan. Cover with rhubarb. In a saucepan combine sugar, cornstarch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake 60 minutes at 350 degrees.
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