Rhubarb Crumble

Fruit Layer
3 cups rhubarb; unpeeled and diced; fresh or frozen (and thawed)
1 TBS flour
½ cup sugar
1 tsp KORJINTE CINNAMON
1/8 tsp salt
1 TBS water

Topping
6 TBS butter or margarine
6 TBS flour
½ cup brown sugar; firmly packed
½ cup quick cooking rolled oats

Preheat the oven to 350 F. In a 9 or 10 inch square baking dish, combine the fruit layer of ingredients. For the topping, cream the butter, flour and sugar in a medium sized bowl. Stir in oatmeal. Sprinkle over rhubarb. Bake 40 minutes or until the rhubarb is tender and the top is brown.