Rhubarb and Apple Crumble

36% calorie reduction from traditional recipe

Filling
3 cups peeled, cored 3/4-inch cubed Granny Smith apples
2 1/2 cups 3/4-inch cubed fresh red rhubarb
1/2 cup Equal? Spoonful*
2 tablespoons cornstarch
1/3 cup water or apple juice
1 tablespoon lemon juice
1 teaspoon grated lemon peel (optional)

Topping
3/4 cup quick or old-fashioned oats, uncooked
1/4 cup raisins
1/4 cup chopped nuts
1/3 cup Equal? Spoonful**
2 tablespoons stick butter or margarine, melted
1/2 to 3/4 teaspoon cinnamon

*May substitute 12 packets Equal? sweetener

**May substitute 8 packets Equal? sweetener

Combine apples, rhubarb, 1/2 cup Equal? and cornstarch. Place in 1 1/2 quart casserole dish.

Combine water, lemon juice and lemon peel. Pour over fruit mixture. Cover and bake in preheated 400 degree F oven 20-25 minutes or until fruit is tender.

Meanwhile, combine oats, raisins, nuts, 1/3 cup Equal?, butter and cinnamon until well blended. Remove cover from fruit mixture. Sprinkle with oats mixture. Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp.

Serve warm with frozen yogurt, ice cream or whipped topping.

Makes 6 servings

Nutrition information per serving: 177 cal., 3 g pro., 26 g carb., 8 g fat, 10 mg chol., 45 mg sodium

Food exchanges: 1 fruit, 1 starch, 1 1/2 fat