Rhubarb Bars

A tasty new way to enjoy this fall produce.

Yield: Makes 12 bars

1 1/2 c. sugar substitute (like Splenda)

2 TBS cornstarch

1/4 c. water

1 teaspoon vanilla

2 cups of fresh rhubarb, cooked down in 1 cup of cran/apple juice

1 1/2 c. flour

1/4 c. maple sugar

3/4 c. stevia granules

1/2 tsp. baking soda

1 c. soft butter or margarine

1/2 c. chopped walnuts

Mix sugar substitute ,cornstarch, rhubarb, and water, and cook until thick

Add vanilla

Mix flour, maple sugar, stevia, soda, butter, and nuts until crumbly

Pat about 2/3 of crumb mixture in 9"x13" pan

Pour the cooked rhubarb over layer of crumb

Top with remaining crumbs

Bake 30 to 35 minutes at 375 degrees

Let cool completely before cutting into squares or rectangular bars