1 c. sifted flour
1/2 tsp. salt
1 c. sugar (divide)
1 c. rolled oats, quick or reg. (uncooked)
3 c. diced rhubarb
1/2 tsp. cinnamon
1 tbsp. water
1 stick butter

Save one tablespoon of flour for rhubarb filling. Sift remaining flour, salt and 1/2 cup sugar; stir in oats. Stir in melted butter until mixture is crumbly. Press 1/2 of this mixture evenly over bottom and sides of a 9 inch pie pan. Combine rhubarb, 1/2 cup sugar, 1 tablespoon of flour, cinnamon and water. Turn into crust. Sprinkle remaining oat mixture over fruit. Bake in moderate oven (350 degrees) until rhubarb is tender and crust is lightly browned, about 45 minutes.