Recipe: Rhubarb Zucchini Crisp
Description: A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp.
Ingredients: [{"text": "1 cup(s) all-purpose flour"}, {"text": "3/4 cup(s) oatmeal"}, {"text": "1/2 cup(s) softened butter"}, {"text": "1 cup(s) brown sugar, firmly packed"}, {"text": "1 teaspoon(s) cinnamon, ground"}, {"text": "2 1/2 cup(s) rhubarb, cut fine"}, {"text": "2 1/2 cup(s) zucchini, washed, seeded, and cut into small chunks"}, {"text": "2 tablespoon(s) corn starch"}, {"text": "1 cup(s) granulated sugar"}, {"text": "1 cup(s) water"}, {"text": "1 teaspoon(s) vanilla extract"}]
Instructions: Preheat oven to 350 F. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose.
Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly.
Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish.
Cover with the rhubarb and zucchini.
Combine the corn starch, sugar, water, and vanilla and place in a medium-sized saucepan.  Cook until thick and clear.
Pour over the rhubarb and zucchini.
Top with the remaining half of the crumb mixture.
Bake at 350 degrees for approximately 1 hour.
