6 c. diced rhubarb
1 c. sugar
2 tbsp. water
1 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. sugar
1/2 c. butter

Combine rhubarb, sugar, and water; put into 1 1/2 quart casserole. Mix rest of ingredients, cutting in butter last until crumbly. Sprinkle topping over rhubarb. Bake at 350 degrees until hot and bubbly, about 50 minutes. Serve with ice cream. Yields 6-8 servings.