1 c. flour
3/4 c. oatmeal
1/2 c. melted butter
1 c. brown sugar
1 tsp. cinnamon
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 tsp. vanilla
4 c. diced rhubarb

Mix flour, oatmeal, butter, brown sugar and cinnamon until crumbly. Pat half the mixture in a greased 9-inch pan. Cover with diced rhubarb. In saucepan, put 1 cup sugar, cornstarch and water. Boil until thick and add vanilla. Pour over rhubarb and cover with the remaining crumbs.

Bake 1 hour at 350°F.