3 c. cut up rhubarb
2 tbsp. cornstarch
1 1/2 c. sugar
1/4 c. water
1 tsp. vanilla
1/2 sm. pkg. strawberry Jello

CRUST:

1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar
1/2 tsp. baking soda
1 c. shortening (can use butter)
1/2 c. nuts, optional

Filling: Dissolve cornstarch in water; mix all ingredients and cook until thick.

Crust: Combine and mix all of the ingredients until crumbly and pat 3/4 of it into a 9 x 13 inch pan. Pour rhubarb mixture over top. Sprinkle 1/4 cup reserved crumbly mixture over top. Bake at 350 degrees for 30 minutes. Cut into squares when cool.