4 c. sliced fresh rhubarb stalks or 1 pkg. (16 oz.) frozen rhubarb, thawed
1/2 c. sugar
3 tbsp. flour
1/4 tsp. cinnamon

TOPPING:

1/4 c. rolled oats
1/4 c. firmly packed brown sugar
1/4 c. flour
1/8 tsp. cinnamon
1 tbsp. oil

In large bowl, combine rhubarb, sugar, 3 tablespoons flour and 1/4 teaspoon cinnamon. Mix well. Spoon rhubarb mixture into 8 inch square microwave-safe dish. In small bowl, combine all topping ingredients. Mix until crumbly. Sprinkle topping over rhubarb. Rotating dish a half-turn halfway through cooking, microwave at high for 12 to 14 minutes, or until rhubarb is tender.