Amish Rhubarb with Rolled Oats

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and cinnamon. Toss gently until every piece of rhubarb is evenly coated.
3. Pour the rhubarb mixture into a 9x9 inch baking dish, spreading it evenly to the corners.
4. In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
5. Add the cold, cubed butter to the dry mixture. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
6. Sprinkle the topping evenly over the rhubarb, ensuring the fruit is completely covered.
7. Bake on the center rack for 45–55 minutes, or until the juices are bubbling vigorously around the edges and the topping is a deep mahogany-gold.
8. Remove from the oven and let the crisp rest for 15 minutes before serving to allow the sauce to thicken.