Elizabeth's Rhubarb Crunch

3/4 cup oatmeal
1 cup all-purpose flour
1 tsp cinnamon
1 cup brown sugar
1/2 cup melted butter
4 cups diced rhubarb
1 cup white sugar
2 Tbl cornstarch
1 cup water
1 tsp vanilla

Mix oatmeal, brown sugar, flour, cinnamon and melted butter together until crumbly. Press half into bottom of a 9-inch square pan. Place rhubarb on top of "crunch" in plan. Mix white sugar, water, cornstarch and vanilla in a medium saucepan. Cook until thick and clear. Pour over rhubarb. Crumble remaining "crunch" on top. Bake at 375F for 35-45 minutes.

Substitute other fruits for yummy cobblers.