Rhubarb Crumble

Filling:
2 T. water
1 t. cornstarch
4 c. rhubarb or other fruit
1 c. sugar

Crust:
1 c. flour
6 T. softened butter
1/8 t. salt
1/3  c. sugar


In a saucepan, stir water and cornstarch until blended, then add fruit and cook until tender and mixture is thickened, stirring frequently.  During last minute of cooking, add one cup sugar (or to taste).  In a bowl, mix flour, butter, salt and sugar until well blended.  Put all but 1/4 c. of the crust mixture into bottom and sides of 9 x 9 pan.  Fill with fruit mixture.  Sprinkle with reserved 1/4 c.

400ºF for 15 minutes or until golden.  Serve with cream or ice cream.