Mix all together. Press half of mixture into a 9×13 pan
and cover with 6 cups finely chopped rhubarb.
Then combine in a sauce pan:
1 1/2 cups sugar
1 1/2 cups water
3 Tbsp cornstarch
1 1/2 tsp vanilla
Cook until thick and clear. Pour over rhubarb and
top with remaining oatmeal mixture.
Bake at 350 for 45 minutes.
Serve and enjoy a favorite summer dessert from the garden!