Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.
Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.
Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.
Bake at 375° for 45 to 50 minutes or until bubbly.
Note: Nutritional analysis does not include ice cream.
way too much sugar. couldn't even taste the fruit.