CRUST AND TOPPING:

2 c. flour
2 c. packed brown sugar
2 c. rolled oats, uncooked
1 c. butter

FILLING:

6 c. cut up rhubarb
1 c. granulated sugar
2 tbsp. cornstarch
1 tsp. vanilla
1 c. cold water
1 (3 oz.) pkg. strawberry gelatin

Mix flour and brown sugar in a large bowl. Cut in butter as for pie crust. Mix in rolled oats. Gently pat half the mixture into bottom of a 9x13 inch baking dish. Save remaining half for topping. Spoon cut up rhubarb evenly over crust.

Mix granulated sugar and cornstarch in a saucepan. Stir in water and cook over medium heat until mixture comes to a boil and is clear and thickened. Add vanilla. Spoon over rhubarb. Sprinkle dry gelatin over the top. Top with remaining crumbs. Bake at 350 degrees for 40-45 minutes. Serve warm or cold topped with whipped cream or ice cream. Serves 12-15.