5 cups rhubarb – 1″ lengths

1/2 cup white sugar

2 tsp. tapioca

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup flour

1/3 cup soft margarine

Cut the rhubarb into the bake dish. Stir in white sugar and tapioca. Add 1/4 cup water, mix all the remaining ingredients together with fingers and sprinkle over the top of the rhubarb.

Bake the mixture until lightly brown in preheated oven 375*. Take out and serve with whipped topping or cream.

Norma Boone