I was bound and determined this year to use some of the rhubard that grows in the backyard. It's been quite a few years since I've made anything with it. In fact, the only thing I've ever used it for is a recipe that was given to me a number of years ago by my co-worker, Carol. Carol and I used to teach 2nd grade together way back in the early 1990s. She and her husband John would usually invite me over to dinner before school would start up in the fall. The practically had a farm in their back yard and Carol liked to show me how everything was coming along. They grew rhubard, tomatoes, corn, cucumber and so much more. Carol made a delicious rhubard crunch and one year when I asked her for the recipe she gladly obliged. She had gotten the recipe out of one of those church cookbooks and she photocopied the page it was on for me. So even though I think of the recipe as Carol's it actually needs to be credited to Ruby and Ramona since they were the gals who submitted the recipe to the church cookbook.
Rhubarb Crunch
Mix until crumbly: 2 cups flour, 1 1/2 cup oatmeal, 1 cup brown sugar, 1 cup melted butter or shortening, 2 teaspoons cinnamon.
Press 3/4 of the crumbly mixture into a 9x13x2-inch pan. Cover with 6 cups of rhubarb.
We served it in bowls and topped it with whipped cream and the results were spectacular. Dale loved it and so did I!
Press 3/4 of the crumbly mixture into a 9x13x2-inch pan. Cover with 6 cups of rhubarb. 
Combine: 1 1/2 cups white sugar, 1 1/2 cup water, 3 tablespoons cornstarch, 1 1/2 teaspoons vanilla.
Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour.
We served it in bowls and topped it with whipped cream and the results were spectacular. Dale loved it and so did I!
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