SYRUP:

1 c. white sugar
1 c. water
1 tsp. vanilla
2 tbsp. cornstarch

Mix cornstarch with water. Combine and cook until clear.

CRUNCH:

1 c. flour
3/4 c. oatmeal
1 c. brown sugar
1 tsp. cinnamon
1/2 c. melted butter

Blend until a crumbly mixture. Pat half into bottom of greased baking dish. Add 4 cups rhubarb. Pour syrup over rhubarb and top with rest of crunch. Bake at 350 degrees for 1 hour.