Lower Carb Rhubarb-Peach Or Nectarine Crisp

• 7 stalks rhubarb
• 7 nectarines or 7 peaches
• 3 tablespoons dry tapioca
• 1 cup Splenda granular, sugar substitute
• 1 lemon, juice of
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine
• 2 tablespoons canola oil
• 1 cup oats
• 1 cup Carbquik baking mix or 1 cup low-carbohydrate baking mix, of choice
• 1 cup Splenda granular, sugar substitute
• 1/2 teaspoon salt

1. Cut the rhubarb into one inch pieces.
2. Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
3. Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
4. Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
5. Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
6. Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
7. Top with sugar-free ice cream or whipped cream.
8. Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.

stalks rhubarb, nectarines, tapioca, splenda, lemon, salt, butter, canola oil, oats, baking mix, splenda, salt

Taken from www.food.com/recipe/lower-carb-rhubarb-peach-or-nectarine-crisp-312738 (may not work)