Ingredients
2 cups all-purpose flour2 cups packed brown sugar1 cup cold butter, cubed2 cups quick-cooking oats6 cups sliced fresh or frozen rhubarb, thawed1 cup sugar2 tablespoons cornstarch1 cup water1 teaspoon vanilla extract1 package (3 ounces) strawberry gelatinVanilla ice cream, optional
Preparation
In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.
In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.
