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

Cook above ingredients until rhubarb is tender and mixture thickens. Cool.

CRUST:

1 1/2 c. flour
1 1/2 c. oatmeal
1 c. soft butter
1 c. brown sugar, packed
1/4 tsp. baking soda

Pat 1/2 of mixture into bottom of a 9 x 13 inch pan. Save other 1/2 for topping. Pour rhubarb over crust and sprinkle 3 ounce package of strawberry Jello over top. Put remaining crust mixture on top. Bake at 350 degrees for 35 minutes.