Ingredients Jump to Instructions ↓

  1. 3 cups chopped fresh or frozen rhubarb, thawed

  2. 2 cups fresh raspberries

  3. 2 teaspoons lemon juice

  4. 1/2 cup sugar

  5. 1/2 cup reduced-fat plain yogurt

  6. 1/3 cup BREAKSTONE'S® Reduced-Fat Sour Cream

  7. 1/4 cup all-purpose flour

  8. 1 egg TOPPING:

  9. 1/2 cup quick-cooking oats

  10. 1/3 cup whole wheat flour

  11. 1/4 cup flaked coconut

  12. 1/4 cup packed brown sugar

  13. 1/2 teaspoon ground cinnamon

  14. 3 tablespoons cold butter

  15. 3 tablespoons thawed apple juice concentrate

  16. 1/4 cup slivered almonds

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over fruit mixture and stir gently to coat. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture. Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm. Yield: 8 servings.


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