4 cups cut-up rhubarb
1 cup white sugar
1 tsp. vanilla
2 tbsp. cornstarch
2 tbsp. water
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 cup brown sugar
1/2 tsp. baking soda
1 cup (2 sticks) butter, melted
1/2 cup black walnuts, chopped
1/2 tsp. cinnamon

Combine rhubarb, white sugar and vanilla. Cook over medium heat until rhubarb is broken down. Dissolve cornstarch in water. Add to rhubarb and cook, stirring, for about 1 minute until mixture thickens. Remove from heat and set aside.

Mix oats, flour, brown sugar, baking soda and butter until crumbly. Pat 3/4 of mixture in buttered 9x13-inch pan.

Bake at 375°F for 10 minutes. While crust is baking, add black walnuts and cinnamon to remaining crumble mixture.

Remove pan from oven and spread rhubarb mixture on top. Top with remaining crumble mixture. Return to oven and bake at 375°F for 20 to 25 minutes, until lightly browned. Cool and cut into bars.

Submitted by: Brett Myers