3 cups of fresh diced rhubarb (or frozen)
1/2 cup white sugar
1 Tbsp all purpose flour
1 Tbsp water
1 Tsp ground cinnamon
1 tsp ground allspice (optional)
Topping
1 cup rolled oats
1 cup brown sugar packed
1/2 cup all purpose flour
1/2 cup of butter
Pre-heat oven to 350 F. Grease 8 inch square baking dish. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Make topping by mixing together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Press about half of the oat topping into the bottom of the prepared baking dish. Top with rhubarb mixture, cover with remaining topping. Bake in the pre-heated oven until filling is set and top is lightly browned, about 45 minutes.
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