Ingredient:

• 6 cups or more rhubard
• 1/4 cup water
• 1 cup sugar
• 1 teaspoon vanilla
• 3 tablespoons cornstarch
• 1 1/2 cups oats (regular, not quick)
• 1/2 cup brown sugar
• 1 cup butter
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups flaked coconut

Directions

1. Cook rhubarb with water, cornstarch and 1 cup sugar until thick. Take off burner and add vanilla. Cool slightly.
2. Mix oatmeal and remaining ingredients until crumbly. Put about 3/4 of mixture into 9 x 13 pan and spread evenly. Do NOT pat down. Put rhubarb filling on top and then the remaining crust.
3. Bake 375 F about 30 minutes.
4. Cool, cut, serve and enjoy!