1 c. brown sugar
1 c. instant rolled oats
1 c. white flour
1 stick butter

Crumble together. Put half of this mixture in bottom of baking pan.

1 qt. diced rhubarb

Place all of this over the crumbled mixture. Put other half of the crumbs over the rhubarb.

1 c. white sugar
1 c. water
2 tbsp. minute tapioca
3 drops red food coloring
1/2 tsp. salt
1 tsp. vanilla

Bring to a boil. Pour over rhubarb mixture. Bake at 275 degrees for 1 hour. Delicious served warm with ice cream.