1/2 c. chopped nuts
1 1/2 c. rolled oats
1 c. brown sugar
1/4 tsp. salt
1/4 tsp. baking soda
1 1/2 c. flour
1 c. shortening

CRUST: Combine all ingredients until crumbly. Pat 1/2 mixture into a 13"x9"x2" pan.

FILLING:

3 c. chopped rhubarb
1 1/2 c. sugar
2 tbsp. cornstarch
1/4 c. water
1 tsp. vanilla

Combine rhubarb, sugar, cornstarch and water in saucepan and cook until clear. Blend in vanilla. Pour over crust. Sprinkle with remaining crumb mixture. Bake 20 minutes at 350 degrees.