6 c. rhubarb cut in 1 inch pieces
2 tbsp. water
2 c. sugar
1/3 c. cornstarch
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. rolled oats
1 1/3 c. brown sugar
1 c. melted butter

Cover and cook rhubarb and water over low heat until rhubarb is soft. Stir in sugar and cornstarch; cook and stir until thickened.

Sift flour, soda and salt together into bowl. Add and mix in brown sugar and melted butter. Mix until it is texture of coarse corn meal. Put 2/3 of crumb mixture into bottom of 9 x 13 inch pan.

Spread the rhubarb sauce over the crumb layer and top with remaining crumbs. Bake at 350 degrees for 30 to 35 minutes.