Strawberry Rhubarb Crisp Sweet and tangy rhubarb and strawberries are combined in the crisp with an oatmeal crumb topping.
2/3 cup rolled oats,
1/4 cup packed brown sugar,
1-1/2 teaspoons ground cinnamon, divided,
1/4 cup margarine,
1 cup granulated sugar substitute,
3 tablespoons cornstarch,
1/4 teaspoon ground ginger,
1/4 teaspoon ground nutmeg,
3 cups DOLE® Strawberries, quartered,
2 cups rhubarb chunks, partially thawed,
Step 1: Combine oats, brown sugar and 1/4 teaspoon cinnamon in a small bowl.
Step 2: Cut in margarine with a fork or knife. Set aside. Mix together sugar substitute, cornstarch, remaining 1 teaspoon of cinnamon, ginger and nutmeg in a large bowl.
Step 3: Add strawberries and rhubarb. Mix well and pour into 8-inch square baking pan, sprayed with cooking spray. Sprinkle reserved oat mixture over fruit. Bake at 375F for 30 to 35 minutes.