Rhubarb Crumble

I'm currently working on a dream journal - sort of a vision board in a small carry size journal as a personal reminder of my dreams and goals to help keep me focused - out of leftover canvas from a previous project.  But while the layers of gel media and paint dry, I'm spending my time in the kitchen with my youngest daughter now that she's home for the summer...yesterday we made delicious rhubarb crumble (aka crisp & crunch).  You know, rhubarb and oatmeal so I feel like I'm eating a healthy snack and utilizing items that are ready in the garden.  This is a recipe I've used since I was a teenager, but instead of baking it in a pan, I decided to use these cute little canning jars which make a perfect sized treat and even leaves a bit of room for some frozen yogurt (and though I probably shouldn't even think this, it's delicious warm drizzled with cream or cold with a dollop of whipped cream).

Rhubarb Crumble

Crumble:
3/4 c flour
1/2 c brown sugar
1 c oats
- mix well and add
1/2 c melted butter

Filling:
2-3 c chopped rhubarb
1 c white sugar
2 tablespoons corn starch
1 c water
1 teaspoon vanilla

Pack 2/3 of the crumble into 11 small (125 ml) mason jars or 8x8 inch pan.  Equally distribute the rhubarb between all 11 jars.  Mix sugar, corn starch, water and vanilla together in pot and bring to a boil.  Pour equal amounts into each jar.  Sprinkle remainder of crumble equally over filling.  Bake at 350 for 1/2 hour (until golden & bubbly).  Serve warm or cold.  Yum!