RUBARB CRUNCH

CRUST:
1 c. Flour
1 c. brown sugar
1 tsp cinnamon
3/4 c. oatmeal (you can substitute shredded wheat, cornflakes, wheaties, grapenuts or any combination of them all)
1/2 c. melted butter
4 c. diced rhubarb (extra makes the recipe more juicy)
SAUCE:
1 c. sugar
1 c. water
2 Tbls cornstarch
1 tsp vanilla

Combine flour, brown sugar, cinnamon, oatmeal and butter. Mix until it crumbles. Press 1/2 the mixture into a 9X13 pan. Cover with rhubarb. In a medium saucepan combine sugar, water, cornstarch and vanilla. Cook until thickened and bubbly. Pour over rhubarb. Top with remaining crumbs. Bake at 300 degrees for 1 hour.
Serve a la mode!
Note* This is also really good if you add some fresh strawberries.