4 c. rhubarb, cut up
1 c. flour
1 c. brown sugar
1/2 c. butter, melted
3/4 c. oatmeal
1 c. white sugar
2 tbsp. cornstarch
1 c. boiling water
1 tsp. vanilla

Mix together the flour, brown sugar, melted butter and oatmeal. Line a 9x12 inch pan with half of the mixture. Add the rhubarb.

Mix the sugar and cornstarch together. Add the boiling water and vanilla. Stir well and pour over the rhubarb. Add remaining crunch mixture. Bake for one hour at 350 degrees. Serve warm with Cool Whip or ice cream.

Variation: Replace 1 cup of rhubarb with pineapple or strawberries or raspberries.