Rhubarb Crunch

Last weekend, I plucked rhubarb out of my garden and made this dessert for an impromptu get-together with neighbors.
1 ½ cups rolled oats
¾ cup plus 2 tablespoons flour
1 ½ cups light brown sugar
12 tablespoons unsalted butter, cut up
4 ½ cups diced rhubarb
¼ - ¾ cup sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
2 tablespoons water
Preheat the oven to 350 degrees. Place oats, ¾ cup of flour, brown sugar and butter in a food processor. Blend, but do not over mix. In a medium bowl, place rhubarb, 2 tablespoons flour, sugar (amount to taste), cinnamon, salt and water. Mix well. Place rhubarb mixture in small glass baking dish with high sides. Cover with oat topping and pat down. Bake until the fruit is bubbling up around the edges and topping is crisp and golden, about 45 minutes. Serve warm with frozen yogurt or ice cream.
- Recipe submitted to Christina Abuelo, local food promoter