Rhubarb and apple crisp makes everything so nice!

MMMMMMM, the rhubarb is ready, and that means it time for crisps or cobblers, or pies.

Today, I'm going to share an awesome healthy recipe, from The Heart Association's Low Fat Low Cholesterol cookbook. ( I love that cookbook!) It's nice and sweet, and not too tangy or tart.

Apple Rhubarb Crisp (eight servings)
Filling:
2 cups sliced fresh or frozen rhubarb
2 apples, peeled, cored, and sliced
1/2 cup of sugar
1 Tbsp of cornstarch

Topping:
2/3 cup quick or regular oats
1/2 cup flour
1/4 cup brown sugar packed
3 1/2 Tbsp of tub light margarine

In a large bowl, mix all of your filling ingredients and let sit for 1 hour. Preheat oven to 375 degreees. Then spoon into an 8 inch baking pan or 1 qt baking dish.

In a medium blowl, stir together the topping ingredients except the margarine. Using a pastry blender, cut th emargarine into the topping until the mixture resembles coarse crums. Sprinkel the topping over the apple-rhubarb mixture.

Bake uncovered for 30-35 miutes, or until the topping is light brown. Let cool for about 20 minutes before serving.

Nutritional values: calories, 173, total fat 2.5 (no sat fat), cholesterol 0mg, sodium 44mg, fiber 2 gms, and protein 2 gms

WEIGHT WATCHERS points: 3

(I couldn't wait 20 minutes!)
Now for the pictures, right?


and how about a little closer?


Enjoy! Feel free to post back here if you tried it and liked it!