Strawberry Rhubarb Crisp
Cake Angel
A reduced calorie version of an old fashioned favorite. Use Bob’s gluten free oats, if you need to and can.
ingredients
- 2 C rhubarb
- 2 C strawberries
- 1/2 C certified gluten free oatmeal
- 4 TBSP Splenda brown sugar blend
- 1 TBSP oil
- 1/4 tsp salt
directions
- 1
1. Mix the oats, oil, Splenda and salt; set aside
- 2
2. Cut up the strawberries and rhubarb and mix with 3 TBSP sugar
- 3
3. Pour fruit in a baking dish and sprinkle with oats
- 4
4. Bake at 350 for 30 minutes
Source: Cake Angel
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