Ingredients Jump to Instructions ↓

  1. 3 1/2 cups frozen pitted dark sweet cherries, thawed

  2. 3/4 cup sugar, divided

  3. 2 tablespoons cornstarch

  4. 1 cup chopped fresh or frozen rhubarb, thawed*

  5. 2 tablespoons minced fresh basil TOPPING:

  6. 1/2 cup all-purpose flour

  7. 1/2 cup quick-cooking oats

  8. 1/4 cup packed brown sugar

  9. 1/4 teaspoon salt

  10. 1/4 cup reduced fat stick margarine

Instructions Jump to Ingredients ↑

  1. Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar. In a bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown.


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