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Apple Rhubarb Crisp

Filling:

2 cups fresh or frozen unsweetened sliced rhubarb, thawed and drained (about 16 oz. frozen or 10 oz fresh)

2 medium cooking apples, cored, peeled, and sliced (about 2 cups)

1/2 cup sugar or Splenda

1 T cornstarch

Topping:

2/3 cup regular or quick cooking rolled oats

1/2 cup all purpose flour

1/2 cup light brown sugar or brown sugar Splenda

3 1/2 T light margarine or transfat free vegetable oil spread

Combine filling ingredients in a large bowl. Mix well. Let stand 1 hour and spoon into 1 qt. baking dish or 8x8 pan.

Preheat oven to 375 degrees. Stir together first three topping ingredients in small bowl. Using a pastry blender, but in margarine until mixture resembles coarse crumbs. Sprinkle topping over rhubarb mixture.

Bake, uncovered for 30-40 minutes or until topping is light brown. Let cool for about 20 minutes before serving.

Serves 6

Approx nutritional information:

Calories 236

Fat 4

Sat. Fat 1

Cholesterol 0

Sodium 87mg

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