2 cups sorrel, chopped fine
1 cup sugar
1 Tbsp grated orange peel (optional)
1 tsp vanilla (almond extract works well, too)
Combine in a large saucepan. Brind to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
1/4 cup water
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
1 1/2 cups flour (may substitute part wheat germ or oat bran)
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter, softened
1/2 tsp salt
1/2 tsp cinnamon (cardomom works well, too)
1/2 cup walnut or almond, chopped
Mix together until crumbly. (I use my hands.) Place about 3 1/2 cups crumb mixture into greased 9×13″ baking pan. Press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350′ for 30-40 minutes. Cut into squares.