1 cup flour
3/4 cup rolled oats (quick cooking)
1 cup brown sugar
1 tsp salt
1 tsp cinnamon
1/2 cup melted margarine

4 cups diced rhubarb (3 large)

1 cup sugar
1/4 cup cornstarch
1 cup water
1 tsp vanilla
1 tbsp raspberry Jello powder

Mix crumb ingredients.  Press half into greased 9 inch square pan.
Cook sauce ingredients over medium heat till boiling and thickened.
Add rhubarb.  Cook for 5 minutes.
Spread gently over crumbs in pan.  Top with remaining crumbs.
Cook at 325 deg. F for one hour.


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