Ingredients
1/2 cup sugar2 tablespoons cornstarch2-1/2 cups sliced fresh strawberries2 cups diced fresh or frozen rhubarb1 teaspoon vanilla extract2/3 cup all-purpose flour1/2 cup quick-cooking oats1/4 cup brown sugar blend1/2 teaspoon ground cinnamon1/4 cup cold butterReduced-fat whipped topping or reduced-fat strawberry ice cream, optional
Preparation
In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray.
In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.
