Apple Rhubarb Crisp

Low fat and low Cholesterol
FILING
2 cups fresh or frozen unsweetened sliced rhubarb, thawed if frozen and drained
2 medium cooking apples, cored, peeled, and sliced (about 2 cups)
1/2 cup sugar
1 tablespoon cornstarch

TOPPING
2/3 cup uncooked regular or quick-cooking rolled oats
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
3 1/2 tablespoons light tub margarine

In a large bowl, stir together the filling ingredients to mix well. Let stand for 1 hour. Spoon into an ungreased 8-inch square baking pan or 1-quart casserole dish.

In a medium bowl, stir together the topping ingredients except the margarine.

Using a pastry blender, cut the margarine into the topping until the mixture resembles coarse crumbs. Sprinkle the topping over the apple-rhubarb mixture.

Oven at 375 degrees. Bake, uncovered, for 30 to 40 minutes, or until the topping is light brown. Let cool for about 20 minutes before serving.

Nutrition Analysis (per serving)


Calories
173

Total Fat
2.5 g

Saturated
0.0 g

Polyunsaturated
0.5 g

Monounsaturated
1.0 g

Cholesterol
0 mg

Sodium
44 mg

Carbohydrates
37 g

Fiber
2 g

Protein
2 g

Recipe is from the American Heart Association.

Enjoy!