Rhubarb Crisp

Toss the rhubarb with the granulated sugar and orange zest in a 3 quart baking dish. Dissolve the cornstarch in the Cointreau, add to the rhubarb, and toss to coat.

Heat oven to 350°F.

Place the margarine, flour, oats, brown sugar and cinnamon in a mixing bowl. Mix together with your hands until crumbly. Stir in the almonds and salt and beat in the eggs to bind the mixture loosely. Spread the topping evenly over the rhubarb.

Bake until the top is golden and the rhubarb is bubbling, 50 minutes. Serve warm.