4 c. fresh rhubarb, cut in 1 inch pieces
3/4 c. sugar
2 tbsp. cornstarch
1 c. unsweetened apple juice
2/3 c. flour
2/3 c. quick or old fashioned Quaker oats, uncooked
2/3 c. firmly packed brown sugar
3/4 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. butter, melted

Heat oven to 375 degrees. Place rhubarb in 9 inch square baking pan. Combine granulated sugar and cornstarch in saucepan. Slowly stir in apple juice. Cook, stirring constantly until thickened and clear. Pour over rhubarb, tossing to mix well. Combine flour, oats, brown sugar, baking powder and salt. Stir in egg until mixture resembles coarse crumbs. Crumble over rhubarb base. Drizzle with melted butter. Bake in preheated oven about 35 minutes. Serve with vanilla ice cream.