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

Combine flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press 1/2 of crumbs into greased 9 x 11-inch baking pan. Top with chopped rhubarb. Combine sugar, cornstarch and water; cook until thick and clear. Add vanilla and pour over rhubarb. Top with remaining crumbs.

Bake at 350°F for 1 hour.