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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping. Ingredients:
1 (20-oz.) bag frozen peaches, thawed |
2 (16-oz.) packages frozen sliced rhubarb, thawed |
1 1/2 cups granulated sugar |
3 tablespoons lemon juice |
1 1/4 cups all-purpose flour, divided |
vegetable cooking spray |
1/3 cup uncooked quick-cooking oats |
1/3 cup firmly packed brown sugar |
1/3 cup cold butter, cut into small pieces |
Directions:
1. Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.
2. Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.
3. Bake at 375° for 45 to 50 minutes or until bubbly.
4. Note: Nutritional analysis does not include ice cream.
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