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For the base:
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1. Preheat oven to 400 degrees F (175 degrees C).
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2. In a large bowl, mix the Splenda-Sugar blend, cornstarch, cinnamon and nutmeg together.
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3. Cut rhubarb into one 1 inch pieces and add it to the bowl with Splenda-Sugar mixture.
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4. Core and thinly slice apples and put into the bowl with the rhubarb.
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5. Add blueberries to the other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture.
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6. Pour fruit mixture into a 9x13 inch glass baking dish.
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For the topping:
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7. In a large bowl, combine oats, flour, Splenda-brown sugar and 1/2 teaspoon cinnamon together.
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8. Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly (with no big chunks).
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9. Pour oatmeal/sugar/butter mixture over the fruit.
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10. Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.
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11. Serve warm. It's even better with a scoop of vanilla ice cream.
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NOTE: Rhubarb may be a bit tart... squish it a bit with the warm blueberry and apple juice. YUMMMMM!
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NUTRITION FACTS from MacGourmet:
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Amount Per Serving
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Calories: 200
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Total Fat: 2.90g
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Cholesterol: -
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Sodium: 24mg
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Total Carbs: 37.45g
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Dietary Fiber: 2.72g
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Sugars: 23.73g
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Protein: 2.13g
