Filling
2 - 3 cups fresh rhubarb (cut fine)
2 pkg. frozen raspberries, drained

Crust
1 cup rolled oats
1 cup brown sugar
1 1/2 cup flour
1 tsp. cinnamon
1/4 cup Oilerie Roasted Walnut Oil
1/4 cup Oilerie Cinnamon EVOO

Take raspberry juice and add enough water to make 1 cup of liquid.
Stir together 1 cup sugar and 3 TLBS. corn starch, mix juice and dry mixture together in sauce pan, and cook on med. heat, until sauce becomes clear. Stir in rhubarb and raspberries. Set aside.
Mix dry ingredients together, stir in walnut and cinn. evoo unitl mixture becomes moist and crumbly.
Put 2/3 of crumb mix into 7x11 inch pan, pat down. Pour fruit mixture over crust. Sprinkle remaining crust mixture over fruit layer.
Bake in slow (325 degree) oven for 1 hour.
Serve with whip cream or ice cream.

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