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Preheat oven to 350° F. In a medium bowl, combine the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press ½ of the crumb mixture into a greased 9 x 9 inch or 11 x 7 inch baking pan.
Spread the diced rhubarb in the pan. In a small saucepan, combine the white sugar, water and cornstarch. Bring to a boil over low heat. Continue to cook and stir until the mixture is thick and clear. Pour over the rhubarb in the baking pan. Top with the remaining ½ of the crumb mixture.
Bake for 1 hour. Cool at least slightly before serving. To serve, cut into squares and top with ice cream or whipped cream. Best served warm.