4 c. diced rhubarb
1/4 c. water
3 tbsp. cornstarch
1 1/2 c. sugar
1 tbsp. vanilla

CRUST:

1 1/2 c. quick oats
1 c. brown sugar
1/2 c. butter
1/2 c. shortening
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda

Place rhubarb in saucepan with water. Mix cornstarch and sugar. Add to rhubarb and cook until thick. Mix vanilla. Cool. Mix crust ingredients together until crumbly. Put half in 9"x13" pan. Put filling on top. Cover filling with the rest of the crust. Bake at 375 degrees for 30 minutes.