Rhubarb Crisp
1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)
1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
1 small package sugar-free strawberry or cherry Jell-O
2/3 cup boiling water
1 cup reduced-fat Bisquick
1/2 cup skim milk
1/3 cup sugar
1/4 cup egg substitute (or 3 egg whites)
1 teaspoon butter flavor extract
In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with
the sliced strawberries. Sprinkle the dry Jell-O over the top of the
strawberries. Pour the 2/3 cup boiling water over the Jell-O.
In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg
substitute. Gently spread this dough over the fruit.
Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate
brown.
4 servings