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Desserts: Honey-Rhubarb Crumble

Source of Recipe

Cooking Light, April 1995, page 121


List of Ingredients

5 1/2 cups sliced rhubarb 1 1/2 pounds (1/2-inch)
1/4 cup honey
1 teaspoon grated lime rind
1/3 cup regular oats
1/3 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons chilled stick margarine
cut into small pieces
1 1/2 cups vanilla nonfat frozen yogurt


Recipe

Combine the first 3 ingredients in a bowl, and toss well. Spoon into an 8-inch square baking dish coated with cooking spray. Place oats, flour, and sugar in food processor, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375¼F for 40 minutes or until rhubarb is tender. Yield: 6 servings Serve with frozen yogurt.