Filling:
6 C. (1/2-inch) slices rhubarb (about 2 lbs)
2-1/2 C. halved strawberries
3/4 C. granulated sugar
3 T. cornstarch
1 t. grated orange rind
1/2 t. ground cinnamon
cooking spray
Topping:
2/3 C. all-purpose flour (about 3 oz.)
1/2 C. packed brown sugar
1/2 C. regular oats
1/4 t. ground cinnamon
dash of salt
6 T. chilled butter, cut into small pieces
Preheat oven to 375 F.
To prepare filling, combine the first 6 ingredients. Spoon into a 13x9-inch baking dish coated with cooking spray
To prepare topping, combine flour and next 4 ingredients (through salt) in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375 for 30 minutes or until bubbly. Let stand 10 minutes before serving.
8 Servings: 303 Calories, 9.3g Fat, 3.1g Protein, 54.3g Carbs, 3.5g Fiber, 89mg Sodium