3 cups young rhubarb, unpeeled and diced
1 tablespoon unbleached white flour
½ cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon water

Crust:
6 tablespoons margarine
6 tablespoons unbleached flour
½ cup brown sugar, firmly packed
½ cup rolled oats

Preheat oven to 350 degrees. In a 10x6x2-inch baking pan, combine the rhubarb, flour, sugar, cinnamon, salt and water.

Mix the flour and brown sugar; cut in the margarine. Stir in the oats. Sprinkle over the rhubarb. Bake for 40 minutes or until the rhubarb is tender and the topping is golden brown.