3 c. finely diced fresh rhubarb
1/2 c. sugar
1 tbsp. flour
1/2 tsp. nutmeg
1 c. brown sugar, firmly packed
1 1/2 c. sifted flour
1 c. rolled oats
1/2 tsp. salt
1/2 c. butter
1/3 c. shortening

In the bottom of a greased 10 x 6 x 1 1/2 inch pan, thoroughly mix the first four ingredients. Combine the brown sugar, flour, rolled oats, and salt in a bowl. Cut in butter and shortening. Sprinkle on top of rhubarb. Bake at 375 degrees for 30 to 40 minutes or until crisp and nicely browned.