1 c. flour
1/2 c. brown sugar, packed
1 tsp. cinnamon
3/4 c. oatmeal
1/2 c. butter, melted

Mix until crumbly. Press 1/2 of mixture into greased 9 x 9 inch pan. Place 4 cups diced rhubarb on top of crumb mixture in pan.

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

Cook until clear and thick. Pour over rhubarb, top with remaining crunch mixture. Bake at 350 degrees for 1 hour. Serve warm with ice cream. Good cold.