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

Dissolve cornstarch with rhubarb and sugar. Add water and vanilla. Cook until thick.

1 1/2 c. oatmeal
1 1/2 c. flour
1/2 c. chopped walnuts
1 c. brown sugar
1/2 tsp. baking soda
1 c. shortening

Mix until crumbly. Pat 3/4 of dry mixture into a 9 x 13 inch pan. Pour rhubarb mixture in and drop or sprinkle remaining crumbs over the top. Bake in 375 degree oven for 30 to 35 minutes. Cool and cut into small bars. Freezes well.