Rhubarb and Apple Crumble

2-1/2 cups fresh chopped rhubarb
3 granny smith apples, peeled and diced
1/3 cup equal (or your brand of sweetener)
2 tbsp. cornstarch
1 tbsp. lemon juice
1/3 cup water or apple juice
2 tsp. finely grated lemon rind (optional)

Topping:
1/2 cup rolled oats
1/4 cup bran cereal
1/4 cup raisins
1/4 cup chopped walnuts (optional)
1/3 cup Equal (or your kind of sweetener)
1/2/-3/4 tsp. ground cinnamon
1 tbsp. Margarine

Toss rhubarb and apples together with equal sweetener and cornstarch. Place in a 1-1/2 quart casserole dish.

Combine lemon juice, water and lemon rind. Pour mixture over the fruit. Cover and bake at 400F for 15 minutes or until rhubarb is tender.

Place all the topping ingredients in a food processor. Pulse on and off until the margarine is dispersed evenly. Or, combine all ingredients in a bowl and mix together with fingertips.
Spoon the topping mixture evenly over the fruit and bake uncovered an additional 10 minutes until top is crisp.


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