Strawberry Rhubarb Crisp

Ingredients

• 2/3 cup quick or old fashioned rolled oats
• 1/4 cup brown sugar, packed
• 1-1/2 teaspoons ground cinnamon, divided
• 1/4 cup butter substitute, softened
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 cups DOLE® Strawberries, cut into quarters
• 2 cups rhubarb chunks
• Vegetable cooking spray

Directions

1. Combine oats, brown sugar and 1/4 teaspoon cinnamon in a small bowl.
2. Cut in butter substitute with a fork or knife. Set aside. Mix together sugar, cornstarch, remaining 1 teaspoon of cinnamon, ginger and nutmeg in a large bowl.
3. Add strawberries and rhubarb. Mix well and pour into 8-inch square baking pan, sprayed with vegetable cooking spray. Sprinkle reserved oat mixture over fruit. Bake at 375F for 30 to 35 minutes.