1. Spray an 8-inch square pan with vegetable cooking spray and set aside
2. In a medium saucepan over medium heat, combine water and sugar, stirring todissolve sugar. Add rhubarb, strawberries, and lemon juice; simmer for about 10minutes, until fruit is just tender. Remove from heat and stir in fruit spread, stirring to dissolve preserves.
3. While the fruit cooks, prepare the oatmeal layer. In a large saucepan, heat 2 tablespoons of the butter and 2 cups of the milk over low heat. Sprinkle in salt and brown sugar, and stir until sugar is dissolved and mixture is just simmering. Remove from the heat and stir in oatmeal; let mixture stand until somewhat cooled and thickened, about 10 to 15 minutes. Stir in apples and walnuts.
4. In a medium bowl, combine remaining 2 tablespoons butter, remaining 1 tablespoon milk, Neufchatel cheese, and maple syrup; beat mixture until smooth using an electric mixer on medium-high or a wooden spoon.
5. Remove about 1/2 cup of the oat mixture and set aside. Spread half the remaining oat mixture in the prepared pan. Dollop with half the cream cheese mixture. Top with half the strawberry-rhubarb sauce. Repeat layers, topping with strawberry-rhubarb sauce. Dot the top with the reserved 1/2 cup oatmeal mixture.
6. Refrigerate baking dish overnight. When ready to serve, preheat oven to 325 degrees. Bake for 40 minutes, then let cool for about 10 minutes. To serve, cut into squares and use a large spoon to place in bowls or parfait cups. Serve warm.
Source: Hannaford fresh Magazine, March - April 2012