Recipe by EQUAL®
"A delicious sweet-tart filling combining fresh or frozen rhubarb with sliced fresh apples and a hint of lemon juice. The fruit mixture is topped with oats, nuts and raisins before baking. Serve warm with fat-free whipped topping or frozen yogurt."
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(3/4-inch cubes) peeled Granny Smith apples
2 1/2 cups
(3/4-inch cubes) fresh red rhubarb
water or apple juice
grated lemon peel
quick or old-fashioned oats, uncooked
stick butter or margarine, melted
ground cinnamon, or to taste
This recipe is great to use frozen fruit with, as the cornstarch helps absorb the extra liquid during baking.
We also used white sugar instead of Equal, and it turned out fine.
I am a diabetic and was looking for a company dessert that I coulld enjoy too......this was a hit with all! Will make this often.
This is a wonderful recipe. Instead of the equal, I used a mixture of soft brown sugar and raw sugar. It turned out really well. What's nice is that the fruit is baked in the oven first, without using extra pots that have to be cleaned up later. The topping is a delightful change from basic oatmeal crumble topping. I doubled the cinnamon, added 1/4 teaspoon of cloves and 1/4 teaspoon of nutmeg as well. There were four of us, and we cleaned out the dish!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb and Apple Crumble
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 187
** Calories from Fat: 71
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