2 c. flour
2 c. rolled oats
1 1/4 c. brown sugar
1/2 tsp. cinnamon
1 1/2 sticks butter, melted

Mix all until crumbly, press into 12"x7" pan, 1/2" thick (can be thinner). Keep some for top.

FILLING;
4-5 c. diced rhubarb
1 1/2 c. sugar
3 tbsp. cornstarch, little water, about 2 tbsp.
Red food coloring

Cook until soft and clear. Add more sugar if desired. Pour filling over crust then cover with rest of crumbs. Bake at 325 degrees for 1 hour.