4 c. fresh rhubarb, in 1" pieces
3/4 c. granulated sugar
2 tbsp. quick cooking tapioca
1/2 tsp. salt
1 (11 oz.) can mandarin orange segments, drained
1 c. rolled oats, uncooked
1/4 c. sifted flour
1/3 c. firmly packed brown sugar
1/4 c. butter

For Base: Combine rhubarb, sugar, tapioca and salt. Let stand for 30 minutes, stirring occasionally. Stir in orange segments. Place in ungreased 8" pan. Combine remaining ingredients and mix well. Sprinkle over base. Bake at 350 degrees for 40 to 45 minutes.