Rhubarb Sauce - Updated! and Rhubarb Crumble

I updated my recipe using honey instead of Splenda. Tastes great this way too!

Rhubarb Sauce

A few bites make a nice treat after dinner!!

3/4 lb of fresh rhubarb, cleaned and cut into 1” pieces (About 4 cups)
1 cup water
½ cup strawberries
¼ cup honey or to taste
1 teaspoon vanilla
2 teaspoons arrowroot

In medium sauce pan over medium heat, cook together water, rhubarb, honey and strawberries. Bring to boil and add vanilla. Cook for 15 minutes or until mushy. Stir with a fork and then stir in the arrowroot. Reduce heat and cook for 15 minutes longer or until desired thickness. Stir occasionally.

Cool. Refrigerate.

Also good mixed with my granola!

Rhubarb Crumble

Topping-

In medium mixing bowl, combine the following:
2 ¼ cups rolled oats
1 1/2 cups puffed brown rice
2 Tablespoons honey
¼ cup Sucanat
2 Tablespoons oat bran
¼ cup flaxseed meal
1 Tablespoon cinnamon
2 teaspoons clear vanilla (with no sodium or corn syrup)
½ cup water
¼ teaspoon butter extract
Set aside.

Bottom layer:
3 cups prepared Rhubarb Sauce (recipe above)

Pour prepared Rhubarb Sauce into 10 x 10 silicon baking dish.
Spread topping evenly on top of this.
Bake at 350 degrees for 30-35 minutes.

Allow to cool several hours or overnight to set.
Keep refrigerated.