Fruits and Vegetables

Strawberry-Rhubarb Crisp

(9 servings)

12 ounces fresh or frozen, slightly thawed unsweetened strawberries, halved (about 2 ½ cups)
12 ounces fresh or slightly thawed frozen rhubarb, sliced (about 2 ½ cups)
2 teaspoons grated orange peel
¼ cup cornstarch
¼ cup plus 1 tablespoon brown sugar, packed to measure, divided
9 packets Sweet 'N Low® granulated sugar substitute, divided
1 cup quick-cooking oats
3 tablespoons chopped walnuts
2 tablespoons whole-wheat flour
1 teaspoon ground cinnamon
¼ cup plus 2 tablespoons margarine, melted
½ cup whipped cream (optional)

Preheat oven to 350°F. Spray 8-inch-square baking dish with nonstick cooking spray; add strawberries, rhubarb, orange peel and toss. In a small bowl, combine cornstarch, 1/4 cup brown sugar and six packets Sweet 'N Low; add to fruit and toss to coat. In same bowl, combine oats, walnuts, flour, cinnamon, remaining 1 tablespoon brown sugar and remaining three packets Sweet 'N Low; stir in melted margarine until mixture is crumbly. Sprinkle over fruit. Bake 35 to 40 minutes or until topping is browned and rhubarb is tender. Cool before serving. Serve with whipped cream, if desired.

Calories per serving:

190