Recipes
Colourful and both sweet and tart, with a crunchy topping, a small scoop of low-fat frozen vanilla yogurt is a perfect foil for this comforting and healthy dessert.
Topping:| 3/4 cup (175 mL) | rolled oats (not instant), or quick cooking oats |
| 3 tbsp (45 mL) | wheat germ |
| 3 tbsp (45 mL) | all-purpose flour |
| 1/4 cup (50 mL) | brown sugar, lightly packed |
| 2 tbsp (30 mL) | chopped pecans |
| 1 tsp (5 mL) | cinnamon |
| 1/4 cup (50 mL) | soft margarine |
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Filling: |
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| 2 1/2 cups (625 mL) | chopped rhubarb |
| 2 1/2 cups (625 mL) | blueberries, frozen (if using frozen, do not defrost), or fresh |
| one cup (200) | brown sugar, lightly packed |
| 1/2 tsp (2 mL) | cinnamon |
| 1 1/2 tbsp (22 mL) | cornstarch |
Preheat Oven to 350F (180C).
Topping: Combine oatmeal, wheat germ, flour, brown sugar, pecans and cinnamon in a bowl and mix well. Work in margarine with a fork or fingertips until margarine is distributed and all the dry ingredients are moistened.
Filling: Combine rhubarb and blueberries in a bowl. Stir together brown sugar, cinnamon, and cornstarch; sprinkle over fruit and toss well. Spoon into lightly greased 6-cup (1.5 L) ovenproof dish. Sprinkle topping mixture evenly over fruit. Bake for 40 - 45 minutes, or until fruit is soft and the topping is golden brown. Serve warm. Makes 6 - 8 servings.
Per serving: 208 calories, 7g of fat, 35g of carbohydrates, 3g of protein, 4g of fibre, and 72mg of sodium
