Rhubarb Crunch

Serves: 9

1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp. cinnamon
1/2 cup butter, melted
4 cups sliced rhubarb

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. vanilla
Red food coloring

In a large bowl, combine flour, oats, brown sugar, cinnamon, and butter; mix
until crumbly.  Press half of the mixture into an ungreased 9 inch square
baking pan.  Cover with rhubarb.  For topping, combine sugar and cornstarch
in a small saucepan and add water.  Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.  Remove from the heat.  Stir in vanilla and
food coloring.  Pour over the rhubarb.  Top with the remaining crumb mixture.
Bake at 350 for 50 minutes or until  bubbly.