Crumb Topping:

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

Fruit Mixture:

4 c. diced rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. water
1 tsp. vanilla

Mix together crumb topping ingredients until crumbly. Press half of the crumbs in a greased 9-inch pan. Cover with rhubarb.

In a small saucepan, combine sugar, cornstarch, water and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.

Bake at 350°F for 1 hour. Cut into squares and serve warm, either with whipped cream or ice cream.

Good stored in freezer unbaked. Make up several during rhubarb season.