1 c. flour
1 c. brown sugar
3/4 c. oatmeal
1/2 c. butter
4 c. cut up rhubarb
1 c. water
1 c. white sugar
2 tbsp. cornstarch
1 tsp. vanilla
3 tbsp. minute tapioca, optional

Mix flour, brown sugar, oatmeal and melted butter. Pat 1/2 of this mixture in a 9 x 13 inch glass pan. Add rhubarb, sprinkle on Minute Tapioca, if rhubarb is very juicy. Boil water, white sugar, vanilla and cornstarch until thick and clear. Pour over top of rhubarb. Put rest of crumb mixture on top. Pat gently. Microwave on high 14 minutes if rhubarb is fresh, 18 minutes if rhubarb is frozen. Note: May also be baked in regular oven for 45 minutes at 350 degrees.