1/2 c. butter, melted
1 c. brown sugar
1 c. all-purpose flour
3/4 c. oatmeal
3 to 4 c. diced rhubarb
1 c. sugar
1 c. water
2 tbsp. cornstarch
1 tsp. vanilla
red food coloring (optional)

Combine butter, brown sugar, flour and oatmeal. Press 2/3 of mixture into 9x9-inch pan and cover with raw rhubarb. Mix sugar, water, cornstarch, vanilla and food coloring (optional) in saucepan. Cook over low heat until thick and bubbly. Pour mixture over rhubarb and top with remaining crumb mixture. Bake at 350°F for 30 to 40 minutes.

Submitted by: Julie Martin