1 1/2 c. cut up raw rhubarb
1/2 c. firm packed brown sugar
1/4 c. water
1 tsp. lemon juice
1 tbsp. cornstarch in sm. amt. of water

Cook first 4 ingredients until tender. Then add cornstarch. Set aside. Mix together the following:

1/2 c. flaked coconut
1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. firm packed brown sugar
1 c. quick oats

Stir all together, then add 1/3 cup melted butter. Pat half crumb mixture in 8 x 8 inch buttered pan, then rhubarb, then last half of crumb mixture. Pat. Bake at 350 degrees for 25 to 30 minutes. Cut in bars. Makes 2 dozen.