Rhubarb Crumble Pie

Another of Auntie Bessie's favorites.

Pastry for 9 inch pie

Filling:
5 cups chopped rhubarb
1/4 cup water
3/4 cup sugar
3 tablespoons flour

Topping:
1 tablespoon butter
2 tablespoons sugar
2 tablespoons flour
2 tablespoons rolled oats

In large saucepan place rhubarb and water. Stir together sugar & flour; add to rhubarb. Cook over medium heat till boiling. Reduce heat and simmer, partially covered until rhubarb is tender (about 5 minutes, don't let it get mushy). Set aside.

Combine butter, sugar, flour & oats for topping. Blend until mixture resembles coarse crumbs.

Spread filling in pastry shell, cover with topping. Bake 35-40 minutes in 350 degree oven. Serve warm or cool with Honey Lemon Yogurt Sauce.

Sauce: In small bowl stir together:
1 1/4 cups vanilla yogurt
3 tbsp liquid honey
3/4 tsp. grated lemon rind.
Refrigerate until serving time.