3/4 - 1 c. sugar (depending on sweetness of rhubarb)
2 tbsp. cornstarch
1 tsp. vanilla
4 c. diced rhubarb

BASIC CRUST MIXTURE:

1/2 c. brown sugar
1 c. oats, uncooked
1/2 c. butter, melted
1 c. flour

Cook sugar, cornstarch, vanilla and water over medium heat until clear. Pat half of the BASIC CRUST MIXTURE into bottom of an 8"x8" pan. Put in the rhubarb. Pour the HEATED SUGAR MIXTURE over this. Glop the rest of the CRUST MIXTURE on top in semi-neat glops. Bake at 350 degrees for about 45 minutes or until the fragrance drives you nuts. Serve warm with ice cream (optional).

If any of this is left, individual portions can be warmed in the microwave. Put the ice cream on a portion and microwave for about 30 to 40 seconds.