Rhubarb Crunch

This recipe comes from a community cookbook given to my husband for a wedding gift by the cooks at the first school he taught at-way back in 1967. This was my first rhubarb recipe and I have added many more thru the years.

1 cup sifted flour
1 cup brown sugar
1 tsp. cinnamon
1 cup sugar
1 tsp. vanilla
A few drops of red food coloring
3/4 cup rolled oats
1/2 cup butter, melted
4 cups diced rhubarb
1 cup water
2 Tbsp. cornstarch

Combine flour, oats, brown sugar, butter, and cinnamon. Mix until crumbly. Press 1/2 of the crumbs into a 13 x 9 x 2 baking dish. Cover with rhubarb. Combine 1 cup sugar, cornstarch and water and cook until thick and clear. Add vanilla and a few drops red coloring and pour over rhubarb. Top with remaining crumbs. Bake at 350F degrees for 1 hr.