1 c. sugar
1 c. water
2 tbsp. cornstarch
1 tsp. vanilla extract

Cook. Set aside.

Crunch (Topping and Bottom):

1 c. flour
1 c. oatmeal
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
4 c. chopped rhubarb

Mix flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Put 1/2 inch of crunch in bottom of 9 x 9 pan. Add 4 cups rhubarb. Pour in cooked mixture. Put rest of crunch on top.

Bake for 1 hour at 350°F.