CRUST:

1 c. flour
3/4 c. raw oatmeal
1 c. brown sugar
1/2 c. melted shortening (butter)
1 tsp. cinnamon

Mix together until crumbly. Use 1/2 for bottom of large pan or pie pan. Place 4 cups diced rhubarb mixed with 1 cup drained crushed pineapple on crumbs.

THICKENING:

1 c. sugar
1 c. water
1 tsp. vanilla
2 tbsp. cornstarch

Boil this mixture in saucepan on low heat until clear and thick. Pour over rhubarb mixture. Sprinkle remaining crumbs on top and bake at 350 degrees for one hour.