Fruit: Rhubarb Crunch

posted by Kayce 04-28-101 5:59 AM

Rhubarb Crunch

1 cup (3 ounces) quick oats
6 tablespoons flour
1 teaspoon cinnamon
3 tablespoons brown Sugar Twin
1/4 cup reduced-calorie margarine, melted
4 cups diced rhubarb
1 (4 serving size) Jell-O sugar free strawberry gelatin
1 (4 serving size) Jell-O sugar free Vanilla cook-and-serve pudding mix
1 1/2 cups water
1 teaspoon vanilla extract


Preheat oven to 350. In a medium bowl, combine oats, flour, cinnamon, and Brown Sugar Twin until well blended. Add melted margarine. Mix until crumbly. Set aside.

Place rhubarb in an 8 x 8 inch baking dish. In medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook to boiling, stirring constantly. Remove from heat. Stir in vanilla extract. Pour hot mixture over diced rhubarb. Top with crumbs. Bake 1 hour. Cool on wire rack.

Hint: 1 tablespoon Cool Whip Free or Lite is a great topping.

Serves 6.
Exchange= 1 starch, 1 fat, 1 free food

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