• 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.