Lower Carb Rhubarb-peach Or Nectarine Crisp

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• 7 stalks rhubarb
• 7 nectarines or 7 peaches
• 3 tablespoons dry tapioca
• 1 cup splenda granular, sugar substitute
• 1 lemon, juice of
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine
• 2 tablespoons canola oil
• 1 cup oats
• 1 cup carbquik baking mix or 1 cup low-carbohydrate baking mix, of choice
• 1 cup splenda granular, sugar substitute
• 1/2 teaspoon salt

Recipe

• 1 cut the rhubarb into one inch pieces.
• 2 roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
• 3 mix the rhubarb and stone fruit with the splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
• 4 mix the margarine, oats, carbquik or other mix of choice, salt and splenda.
• 5 turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
• 6 bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
• 7 top with sugar-free ice cream or whipped cream.
• 8 note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.