Strawberry-Rhubarb Crumble

One of the treasures of spring is having fresh rhubarb. The farmer's market didn't have a lot last week, but I could not pass up the gorgeous  ruby stalks of rhubarb. This week I bring you this crumble I adapted from a recipe found in Taste of Home's The Market Fresh Cookbook.

Ingredients
Crumble Topping
⅔ cup unbleached white flour
⅓ cup whole wheat flour
⅓ cup old fashioned oats
pinch of salt
6 tablespoons unsweetened applesauce
1 teaspoon canola oil
⅓ cup chopped pecans
½ cup Splenda (or sugar)
¼ cup brown sugar

Filling
2 stalks rhubarb, chopped into ¼-in pieces
⅓ cup Splenda
¼ cup flour
½ teaspoon vanilla extract
1 tablespoon orange juice or ½ teaspoon orange zest
8 tablespoons ground flaxseed
¾ cup chopped strawberries

For the crumble topping, mix all of the ingredients together in a small bowl and place in the freezer until ready to use.

Preheat the oven to 375°F. For the filling, mix the ingredients in a 8" × 8" or 9" × 11" glass or ceramic baking dish. Top with the crumbled topping. Spray the top with a little canola spray. Bake for 45 minutes.

Serve with ice cream or whipped cream.

8 servings; approx. 187 calories/serving, 5g fat, 31g carb, 3g protein