Rhubarb Buckle - cooking recipe

Ingredients

For the rhubarb mix
8 cups fresh rhubarb, cut into 1 to 1 1/2 inch chunks
2 1/2 - 3 1/2 cups sugar
1/2 cup ginger ale
1/2 cup cornstarch
1 tablespoon peeled grated gingerroot
For the topping
1 cup firmly packed brown sugar
1 cup oatmeal
1/2 cup unbleached white flour
3/4 cup unsalted butter, at room temperature
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves

Preparation

Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
Place in a buttered 8 by 11 inch baking pan.
Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!