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2 cups flour	1/4 Tblsp salt
1 cup rolled oats	2 cubes margarine
1 1/2 cups brown sugar

Blend above into crumb mixture; press into pan. Reserve 1 cup for top. Arrange 6 cups cut rhubarb on top.

1 Tblsp cinnamon	3 Tblsp cornstarch
1 cup sugar	1/2 cup water
1 Tblsp vanilla	1/2 Tblsp red food coloring

In saucepan combine cinnamon, sugar, cornstarch, and water. Cook until thick and clear. Add vanilla and food coloring. Put on fruit. Sprinkle reserved crumbs on top and 1/2 cup chopped nuts if desired. Bake at 400 degrees for 10 minutes then at 325 degrees for 40 minutes. Serve hot with ice cream or Cool Whip.