CRUST AND TOPPING:

2 c. flour
2 c. brown sugar
1 c. (2 sticks) butter
2 c. oatmeal

FILLING:

6 c. chopped rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 tsp. vanilla
1 (3 oz.) box strawberry gelatin

Mix flour and brown sugar in large bowl. Cut in butter as for pie crust. Mix in oatmeal. Pat in 9x13 inch pan, using 1/2 or more of mixture, saving remainder for topping. Spoon rhubarb evenly over crust.

Mix sugar and cornstarch. Stir in water. Cook over medium heat until mixture comes to boil and is clear and thick. Add vanilla. Spoon or pour over rhubarb. Sprinkle dry gelatin over top. Cover with remaining topping. Bake at 350 degrees for 40-45 minutes.