2 c. flour
2 c. packed brown sugar
1 c. butter
2 c. rolled oats, uncooked

FILLING:

6 c, 1/2 inch slices rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. cold water
1 tsp. vanilla
1 (3 oz.) pkg. strawberry Jello

Mix flour and brown sugar in large bowl. Cut in butter as for pie crust. Mix in rolled oats. Gently pat half the mixture in bottom of 9 x 13 inch pan. Save remaining half for topping. Spoon cut rhubarb evenly over crust. Mix sugar and cornstarch in saucepan.

Stir in water and cook over medium heat, until mixture comes to a boil and is clear and thickened. Add vanilla. Spoon over rhubarb. Sprinkle dry gelatin over top. Top with remaining crumbs. Bake at 350 degrees for 40-45 minutes.