Cheery Cherry Crisp

SUBMITTED BY: Beth Rice

"'I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it,' writes Beth Rice of Springfield, Oregon. 'I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil.'"

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 1/2 cups frozen pitted dark sweet cherries, thawed
3/4 cup sugar, divided
2 tablespoons cornstarch
1 cup chopped fresh or frozen rhubarb, thawed*
2 tablespoons minced fresh basil
TOPPING:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 cup reduced fat stick margarine

DIRECTIONS

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.

FOOTNOTES

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Analysis: One serving (1/2 cup) equals 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 115 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.