1 lb. rhubarb (3 c.)
10 oz. frozen raspberries
1/2 c. sugar
3 tbsp. cornstarch
1 1/2 c. flour
1 c. brown sugar
1 c. quick oats
1 tbsp. cinnamon
1/2 c. melted butter

Thaw and drain fruit and add water to make 1 cup. Combine sugar and cornstarch. Blend in liquid and cook and stir until thick and clear. Add fruit and remove from heat. Cool. Mix rest of ingredients and put 2/3 in bottom of 9 x 9-inch pan. Cover with fruit mixture and sprinkle with remaining crumbs. Bake at 325 degrees for 1 hour. Serve with Cool Whip or ice cream. Serves 4-6.