2 tablespoons corn starch
1/4 cup water
1 1/2 cups sugar
1 teaspoon vanilla
Few drops red food coloring
3 cups rhubarb, cut up
Topping:
1 1/2 cups quick oats
1 cup brown sugar
1 cup shortening
1 1/2 cups flour
1 teaspoon baking soda
1/2 cup nuts, chopped, optional
Dissolve corn starch in water; add remaining ingredients and cook until thick. Cool and set aside. Meanwhile, mix all topping ingredients until crumbly. Place 3/4 of this mixture in a 9 x 13 pan. Pour cooled, cooked rhubarb mixture on top and cover with remainder of crumb mixture. Bake at 375 degrees for 30 to 35 minutes. Cut into squares when cooled.
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