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6 c. rhubarb, cut up
1/2 c. sugar
1 1/2 Tbsp. cornstarch
1/2 tsp. orange zest
juice from 1/2 orange
1 tsp. vanilla

Toss rhubarb with sugar. Mix all ingredients and let set 1
hour. Divide among 6 baking cups or a casserole. Top with the
following topping and bake 35 to 40 minutes for casserole or 25
minutes for baking cups.

1 c. flour plus 2 Tbsp.
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
12 Tbsp. butter
1/2 c. oatmeal

Add butter to dry ingredients and combine. Cut the butter in
and add 1/2 cup oats. Refrigerate while making the rhubarb
mixture. Serve with ice cream or cinnamon whipped cream.

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