Light Rhubarb Crunch

Preheat oven to 350°F. Combine chopped rhubarb, raspberry gelatin, 1/2 cup orange juice, and vanilla in a medium bowl, stirring until the gelatin begins to dissolve and coat the rhubarb.

Pour the rhubarb mixture into an 8x8-inch or 9x9-inch baking dish, spreading evenly across the bottom.

Combine flour, oatmeal, brown sugar, and cinnamon in a separate bowl, mixing until the ingredients are evenly distributed.

Cut margarine into small pieces and add to the flour mixture, then use a fork or your fingertips to work the margarine into the dry ingredients until the mixture resembles coarse crumbs.

Drizzle 2 tablespoons of orange juice over the crumb mixture and toss gently until the mixture becomes slightly moist and begins to clump.

Sprinkle the crumb topping evenly over the rhubarb mixture, distributing it in an even layer.

Bake for 30–35 minutes, until the topping is golden brown and the rhubarb mixture is bubbling around the edges.

Remove from the oven and allow to cool for 5 minutes before serving warm.