Rhubarb Cobbler

Part of me wanted to try a new recipe with the rhubarb we received this week, but most of me really wanted to revisit the cobbler I made at around this time last year, before we were part of a CSA. Most of me trumped part of me. I found this recipe in a Penzeys Spices catalog from last year. Enjoy! I know we will!

Ingredients:
4 c. rhubarb, chopped (make sure to remove and compost all remnants of leaves, because they're toxic)
1 c. flour
3/4 c. oats
1 t. cinnamon
1 c. brown sugar
1/2 c. melted butter
1 c. sugar
1 c. cold water
3 T. cornstarch
1 t. vanilla

Preheat oven to 350 degrees F. In a medium bowl, combine the flour, oats, cinnamon, brown sugar, and melted butter. Press half of the mixture into a greased 9x9 pan. In a saucepan, combine the sugar, cold water, cornstarch, and vanilla. Stir to get rid of clumps in the cornstarch. Cook over medium heat until very thick and transparent (6-8 minutes), stirring frequently. Add rhubarb, stir, and then spread over crust in baking pan. Sprinkle remaining oat mixture over the top. Bake for 1 hour.

Comments:
This is very yummy. I can smell it cooking right now, and I'm practically drooling. I'll wait to post this until I have a photo; perhaps I'll be able to hold myself back from digging in before taking said photo, but I offer no guarantees.