• 1/2 C. melted butter or margarine
• 1 C. flour
• 3/4 C. quick oats (not instant)
• 3/4 C. brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 4 C. chopped fresh rhubarb
• 1/4 C. granulated sugar
• 2 Tbs. cornstarch
• 1 C. boiling water
• vanilla to taste

Mix melted butter, flour, oats, brown sugar, cinnamon and salt. Press half into 9 inch square pan. Cover with fresh rhubarb. In a small saucepan, mix white sugar and cornstarch, add water and cook until thickened. Add vanilla to taste. Pour over rhubarb. Pat rest of crumb mixture over top. Bake at 325 F. for 50 to 60 minutes.