Rhubarb Pudding

6 cups rhubarb, cut into 1-inch lengths
2 cups soft bread crumbs
1 cup brown sugar
3 tablespoons grated orange rind
1/2 cup hot water
2 tablespoons butter or margarine
2 tablespoons honey

Mix bread crumbs, sugar and orange rind. Put rhubarb in layers with bread crumbs in buttered casserole, finishing with bread crumbs. Mix butter, honey and hot water. Pour over rhubarb. Cover and bake at 350 degrees F for 30 minutes or until done. Serve cold with whipped cream or Cool Whip.