Strawberry-Rhubarb Crisp

Ingredients

• 12 ounces fresh or frozen, slightly thawed, unsweetened strawberries, halved (about 2 ½ cups)
• ¼ cup plus 2 tablespoons margarine, melted
• 1 teaspoon ground cinnamon
• 2 tablespoons whole-wheat flour
• 3 tablespoons chopped walnuts
• 1 cup quick-cooking oats
• 9 packets Sweet'N Low zero calorie sweetener, divided
• ¼ cup plus 1 tablespoon brown sugar, packed to measure, divided
• ¼ cup cornstarch
• 2 teaspoons grated orange peel
• 12 ounces fresh or slightly thawed frozen rhubarb, sliced (about 2 ½ cups)
• ½ cup whipped cream (optional)

Preparation

Preheat oven to 350°F. Spray 8-inch-square baking dish with nonstick cooking spray; add strawberries, rhubarb, orange peel and toss. In a small bowl, combine cornstarch, ¼ cup brown sugar and six packets Sweet'N Low; add to fruit and toss to coat. In same bowl, combine oats, walnuts, flour, cinnamon, remaining 1 tablespoon brown sugar and remaining three packets Sweet'N Low; stir in melted margarine until mixture is crumbly. Sprinkle over fruit. Bake 35 to 40 minutes or until topping is browned and rhubarb is tender. Cool before serving. Serve with whipped cream, if desired.