Ingredients
3-1/2 cups frozen pitted dark sweet cherries, thawed3/4 cup sugar, divided2 tablespoons cornstarch1 cup chopped fresh or frozen rhubarb, thawed2 tablespoons minced fresh basilTOPPING:1/2 cup all-purpose flour1/2 cup quick-cooking oats1/4 cup packed brown sugar1/4 teaspoon salt1/4 cup reduced-fat margarine
Preparation
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 small 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° for 30-35 minutes or until golden brown.
