3 c. cut up rhubarb
2 tbsp. cornstarch
1 1/2 c. sugar
1/4 c. water
1 tsp. vanilla

Mix together and cook until thick. Cool and add vanilla.

CRUST:

1 1/2 c. oatmeal
1 c. butter
1/2 tsp. baking soda
1 1/2 c. flour
1 c. brown sugar
1/2 c. chopped nuts

Mix together until crumbly. Pat half of mixture into 9 x 13 pan. Spread rhubarb mixture over crust. Sprinkle a 3 ounce package of strawberry or raspberry Jello on top, then rest of crumbs. Bake at 375 degrees for 30 minutes. Cool Whip optional on top.