FILLING:

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

CRUST & TOPPING:

1 1/2 c. flour
1 1/2 c. oatmeal
1 c. shortening (I use 1/2 c. butter & 1/2 c. shortening)
1 c. brown sugar
1/2 tsp. baking soda
1/2 c. chopped nuts (optional)
1 (3 oz.) pkg. strawberry gelatin (dry)

Mix rhubarb, sugar, cornstarch and water. Cook until thick. (This takes a while.) Cool and add vanilla.

Mix flour, oatmeal, shortening, brown sugar and soda together. Add nuts. Pat about 1/2 into a 9"x13" pan. Press down. Spread the cooled rhubarb mixture over crust and sprinkle dry gelatin on top. Pat the other 1/2 of crumb mixture on top. Bake in moderately hot oven, 375 degrees for 30 to 35 minutes.