Healthy Rhubarb Crisp

I love rhubarb crisp and found out that it is a very low glycemic "vegetable," so it can be widely used in the South Beach Diet. With the crispy oatmeal topping this dessert can be eaten during Phase 2. It is still a bit tart so adding some fat free, low fat yogurt with a little Splenda sprinkled on top or some Light Cool Whip.

Ingredients:

Base:

3 cups diced rhubarb
4-5 Tbsp Splenda
3 Tbsp whole meal flour
cinnamon (to taste)

Topping:
3 Tbsp SB friendly margarine/butter
cinnamon to taste
3 Tbsp whole meal flour
1 Tbsp brown sugar substitute
2-3 Tbsp Splenda
0.5-1 cup oatmeal (non-instant)
1/4 c. ground flax seed (optional)
1/8 c. whole flax seed (optional)
2-3 T water

Method:

Place about 3 cups diced rhubarb in a baking dish (could use a mixture of rhubarb and strawberries also). Sprinkle with Splenda, unbleached wholemeal flour, and some cinnamon. Set aside.

Then, using a fork, cream about margarine (room temp) with flour, brown sugar substitute, and Splenda.

Stir oatmeal into the margarine mixture. An extra optional is to add 1/4 c ground flax seed and 1/8 c whole flax seed to the oatmeal mixture, and it makes the topping much better and more crispy. Dot top of rhubarb with the oatmeal mixture, and sprinkle 2-3 T water over top of all.

Bake, uncovered, at 350 for about 45-55 minutes (until bubbly and the rhubarb is tender).