Simple Rhubarb Crisp

Preheat oven to 400°F. Wash, dry, and chop rhubarb and place in a 9×13″ baking dish. Add white sugar, instant tapioca, and vanilla extract to the rhubarb and mix well with a large spoon. Set aside.

In a separate bowl, mix together oats, brown sugar, whole wheat flour, and salt. Add melted butter and mix with a fork until mixture is evenly moistened. Mixture will be quite crumbly. Sprinkle mixture over the rhubarb evenly. Bake for 35-40 minutes until rhubarb is tender when pierced with a fork and topping is golden brown.

Serve warm or cold, with or without ice cream, whipped cream, or vanilla yogurt.

Adapted from Martha Stewart.