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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We love our sweets but unfortunately with diabetes in the family desserts can be problematic. This is a reduced calorie version of an old fashioned favorite. Bob's sells certified gluten free oats for those who are on a gluten free diet but can eat oats. This is a loose crisp that can be spooned , hot, over vanilla ice cream. Ingredients:
2 cups rhubarb |
2 cups strawberries |
1/2 cup oats |
4 tablespoons splenda brown sugar blend |
1 tablespoon light olive oil |
1/4 teaspoon salt |
Directions:
1. 1. Mix the oats, oil, salt and 1 TBSP of the sugar in a bowl; set aside.
2. 2. Cut strawberries and rhubarb into bite-size pieces.
3. 3. Mix fruit with remaining sugar and pour into a baking dish.
4. 4. Sprinkle oats on top of the fruit.
5. 5. Bake at 350 for 30 minutes.
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