Rhubarb Nut Crunch

Crunch

 * 1 lb rhubarb; (about 5 cups)
 * 1¼ cups sugar, granulated
 * ½ cup flour
 * ½ tsp cinnamon, ground
 * ¾ cup orange juice

Topping

 * ½ cup flour
 * ½ cup oatmeal
 * 1 cup sugar, brown
 * ⅓ cup butter; room temperature
 * ½ cup hazelnuts; coarsely chopped (2 ounces)
 * whipped cream or vanilla ice cream

Directions

 * 1) Heat oven to 350°F.
 * 2) Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish.
 * 3) Cut rhubarb in 1-inch chunks and place in prepared baking dish.
 * 4) Sprinkle with sugar, flour and cinnamon.
 * 5) Toss to evenly coat.
 * 6) Pour orange juice over mixture.

Topping

 * 1) In medium bowl, combine flour, oatmeal and brown sugar.
 * 2) With pastry blender cut in butter until it becomes like coarse meal.
 * 3) Spread evenly over rhubarb.
 * 4) Sprinkle hazelnuts on top.
 * 5) Bake at 350°F.
 * 6) In the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes.
 * 7) Cool to lukewarm and serve with whipped cream or vanilla ice cream.