Rhubarb Cherry Dessert With Cookie Crust

• Crust
• 2/3 cup white flour
• 1/4 cup wheat flour
• 1/3 cup powdered sugar
• 1/4 cup butter, cold
• Filling
• 4 -5 cups rhubarb, chopped
• 1 (1/3 ounce) package sugar-free cherry gelatin (or any red color will do)
• 1 tablespoon cornstarch
• 1 tablespoon Splenda granular or 1 tablespoon sugar
• Topping
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup Splenda granular
• 2 tablespoons butter, melted

1. Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
2. For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
3. Press mixture to bottom on baking pan and bake for 11 minutes.
4. While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
5. Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
6. Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.

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Taken from www.food.com/recipe/rhubarb-cherry-dessert-with-cookie-crust-306950 (may not work)