4 cups diced rhubarb
1 small box sugar free red jello (strawberry, cherry, or raspberry)
½ cup Splenda sweetner
3 Tablespoons flour
½ cup Splenda brown sugar
½ cup margarine, softened
½ cup flour
½ cup quick oatmeal

Mix together jello, Splenda sweetner & 3 Tablespoons flour.  Stir rhubarb into mixture.  Place rhubarb mixture into a 9” x 9” pan.  Mix brown sugar, Splenda brown sugar, and margarine, then add flour and oatmeal.  Sprinkle mixture over rhubarb.  Bake for 350 degrees for 40 minutes.  Serve warm or cold, add Lite Cool Whip if desired.