Rhubarb Crisp with Strawberries - Amendment

We had some friends over for dinner last night. My friend Sheri and I were chatting in the kitchen as I was making the Rhubarb Crisp with Strawberries - Sheri is the one who gave me the recipe. As I put the crisp into the oven we had this exchange:

Sheri - Aren't you going to cover it?
Me - Oh, you put a lid on it?
Sheri - No, aren't you going to put crumble on top?

HUH? I pointed to the recipe that she gave me and showed her that it doesn't say to put crumble on top. But, apparently, when she gave me the recipe over the phone last summer, I neglected to write down one key bit of information crucial for a crisp/crumble. THE CRUMBLE! The recipe is still exactly the same but half the crumble should go on the bottom of the pan and half on top. I have made lots of apple crumbles over the years but I don't know why it never occurred to me that something was missing on top of this one. I guess I never noticed because it still tastes absolutely delicious whether there is something on top or not.

Anyways, here is the recipe again, but this time, with changes.

Rhubarb Crisp with Strawberries

Step 1

Mix until crumbly:
1 c. flour
3/4 c. rolled oats
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon

Press half of crumble into a baking dish.

Step 2
Mix on the stove:
1 c. sugar
2 tbsp. corn starch
1 c. water
1 tsp. vanilla

Mix until thick and clear.

Step 3
Add 4 c. rhubarb to baking dish, put the other half of the crumble on top, and then pour the liquid over the crumble. Bake at 350 degrees for 1 hour.

Note: you can add strawberries or other fruit. Substitute 1-2 c. strawberries for the rhubarb

Step 4
Enjoy