3 c. rhubarb, chopped
2 tbsp. cornstarch
1 1/2 c. sugar
1/4 c. water

Mix cornstarch and water, add to rhubarb and sugar. Cook over medium heat until thickened. Add 1 teaspoon vanilla, cool.

CRUST:

1 1/2 c. flour
1 1/2 c. oatmeal
1 c. brown sugar
1 c. butter
1/4 tsp. baking soda
1/2 c. chopped nuts

Put 3/4 of crust mixture in bottom of pan. Add rhubarb, then rest of crumb mixture. Bake at 350 degrees for 30 minutes in 9 x 13 inch pan.