oatmeal-rhubarb bars

adapted from original recipe posted at: http://www.astray.com/recipes/?show=Oatmeal-rhubarb%20bars and review at (http://www.vegalicious.org/2009/06/17/review-rhubarb-oat-bars/)

Yield: 24 Servings

Sauce
1 cup (225 gr) Sugar
2 teaspoons Cornstarch
1 cup Water
1 teaspoon Vanilla extract

• Combine sugar, cornstarch, water and vanilla; cook till thick and clear (probably >20 minutes). 

Crumb mixture
1 cup (110 gr) All-purpose flour
¾ cup rolled oats
200 gr (1 cup) Brown sugar; packed
115 gr (½ cup) safe margarine (e.g., vegan becel or lactose-free celeb); unsalted if possible
4 cups Rhubarb, cut in 1/2" pieces

• Crumb mixture:  Mix flour, oatmeal, brown sugar and butter until crumbly. 
• Press half of this mixture into greased 9" pan. Add rhubard.
• Pour sauce over rhubarb. Top with other half crumb mixture.
• Bake at 350F for 45 minutes.
• Allow the cookies to cool overnight and solidify (else they are more like a crunch or crumble and should be eaten in a bowl).

Note : for the sauce, can use a bit less brown sugar, a bit less sugar, and add a teaspoon of ginger.