Preheat boiler; in saucepan combine rhubarb, apples, orange juice, cinnamon, and Splenda.
Cover over medium heat for 5-10 min or until rhubarb is tender.
In a bowl, combine bread crumbs, oil and sugar; mix and spread on foil-lined baking sheet; broil until toasted (~3 min).
Spoon half bread crumb mixture into bottom of dish; cover with fruit and top with remaining crumb mixture. Serve warm.
How to Select:
Choose flat stalks that are not curled or limp. Deep red stalks are sweeter and richer; tenderness is not related to size.
How to Store:
Refrigerate rhubarb in a plastic bag; use within a few days.
Nutrition Benefits:
Rhubarb is fat free, cholesterol free, sodium free and a good source of Vitamin C.
Make it Gluten Free: Dependent on using a Gluten Free bread crumbs.
Ingredients
Directions
Preheat boiler; in saucepan combine rhubarb, apples, orange juice, cinnamon, and Splenda.
Cover over medium heat for 5-10 min or until rhubarb is tender.
In a bowl, combine bread crumbs, oil and sugar; mix and spread on foil-lined baking sheet; broil until toasted (~3 min).
Spoon half bread crumb mixture into bottom of dish; cover with fruit and top with remaining crumb mixture. Serve warm.