Rhubarb Crisp

5-6 c. chopped rhubarb

Heat, stirring:
1 c. water
2 Tbs. corn starch
4 Tbs. stevia (or 1 c. sugar)
2 tsp. vanilla
Once it is smooth and starting to turn clear, pour over the top of the rhubarb

Sprinkle on the topping:
1 c. brown sugar
1 c. white whole wheat flour
1 c. oats
7 Tbs. butter

Bake at 350F for 45 minutes

Personally, it tasted way too sweet for me with the stevia. But I wanted to try using stevia in something and rhubarb crisp seemed as good a something as anything! And it did turn out very pretty.