4 c. diced rhubarb
1 c. flour
3/4 c. quick oats
1 c. packed brown sugar
1 tsp. cinnamon
1/2 c. melted butter
1/2 tsp. grated lemon peel

TOPPING:

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

Combine flour, oats, brown sugar, cinnamon and butter. Mix until crumbly. Press 1/2 crumbs in greased 9 x 9 inch pan. Put rhubarb over crust.

In small pan combine sugar, water, vanilla and cornstarch. Cook and stir until thick and clear. Pour over rhubarb and sprinkle remaining crumbs over top. Bake 1 hour at 350 degrees. Serve warm.