FILLING:

3 c. rhubarb, cut
1 1/2 c. sugar (or less)
2 tbsp. cornstarch
1/4 c. water
1 tsp. vanilla

Cook until thick. Cool.

CRUST & TOPPING:

1 1/2 c. flour
1 1/2 c. oatmeal
1 c. shortening or half butter and butter
1 c. brown sugar
1/2 tsp. baking soda
1 c. nuts (optional)
1 (3 oz.) pkg. strawberry gelatin

Mix together until crumbly. Put half into a 9 x 13 inch pan. Press down. Spread cooled rhubarb over crust and sprinkle with gelatin. Pat other half of crumbs on top. Bake at 375 degrees for 30 to 35 minutes or light tan color and bubbly on edges.