Rhubarb Crunch

1 cup brown sugar
1 cups flour
¾ cup oats
½ cup butter
1 Tbsp. cinnamon

8 cups rhubarb, diced or 6 cups rhubarb and 2 cups strawberries
¾ cup sugar
2 Tbsp. cornstarch
¼ cup water

Throughly mix first 5 ingredients and press half this mixture into greased 9 x 13″ pan. Cook ¾ cup sugar, cornstarch and water to boiling. Add rhubarb and stir. Spread on first mixture in pan. Top with remaining crumbs and bake at 350ºF for 1 hour. Serve with ice cream.