3 c. cutup rhubarb or 3 c. raspberries
1 1/2 c. sugar
2 tsp. cornstarch
1/4 c. water
1 tbsp. vanilla

Dissolve cornstarch in water, mix all ingredients and cook until thickened.

BOTTOM:

1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar
1 1/2 tsp. baking soda
1/2 c. nuts
1 c. melted butter

Mix together dry ingredients. Stir in butter. Save 1/2 cup (or so) for topping. Press remainder in bottom of baking pan, spread rhubarb mixture on top, sprinkle with topping. Bake at 350 degrees for 30-35 minutes.