1. Cook rhubarb and water over heat, stirring occasionally until rhubarb is of sauce consistency, about 15 minutes.
2. In a small bowl or measuring cup, blend sugar and corn starch. Blend a little of hot sauce with cornstarch. Add to the sauce in the saucepan and continue cooking, stirring constatnly until thickened and clear, about 5 mintues.

CRUMB MIXTURE

1. In a mixing bowl, mix together flour, salt, baking soda and cinnamon.
2. Add sugar and rolled oats; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Pat half of crumb mixture into a greased 8" square pan. Spread with rhubarb mixture and sprinkle remaining crumb mixture on top.
4. Bake in oven at 350° F until lightly browned, 30–35 minutes.
5. Cut into squares and serve warm with whipped cream.

Tyla Gulbranson of Vanderhoof won first place in the senior category with this recipe in the 4-H Roots to Recipe contest at the 2013 PNE. She used BC rhubarb in her recipe.