Ingredients:

• 1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
• 1/4 cup Splenda sugar
• 1/2 vanilla bean, halved lengthwise

Directions:

1. Place rhubarb and 1/4 cup Splenda sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
2. Preheat oven to 375 degrees. Spray Olive Oil in 8-inch square baking dish. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes.
3. Discard vanilla pod. Let cool slightly in dish on a wire rack.