Rhubarb Crisp

1 cup whole wheat flour
3/4 c. oatmeal, uncooked
1/2 c. butter melted
1/4 c. brown sugar
1 tsp cinnamon
4 cups rhubarb, finely cut
1 cup honey
3/4 cup water
1 tsp. vanilla
2 T. cornstarch

Combine first 5 ingredients, mix until crumbly.  Press half crumbs into a buttered 8 x 8 pan.  Top with cut up rhubarb.  Top rhubarb with other half of crumbs.  Combine honey, water, vanilla with cornstarch.  Cook over low heat until thick and clear.  Pour over crumb mixture.

Bake at 350 for 45-50 minutes