Rhubarb-Strawberry Crumble

Recipe from Cooking Light

Ingredients

• 1/2 c. all-purpose flour
• 1/2 c. quick-cooking oats
• 1/4 c. granulated sugar
• 1/4 c. packed brown sugar
• 1/4 c. chilled tub margarine
• 6 c. (1/2" thick) slices
  rhubarb (about 1 1/2 lb.)
• 2/3 c. granulated sugar
• 2 tbsp. cornstarch
• cooking spray
• 1/4 cup strawberry spread (such as Polaner All Fruit)

Directions

1. Preheat oven to 375 degrees; combine first four ingredients in a bowl.
2. Cut in margarine with a pastry blender or knives until mixture resembles coarse meal.
3. Combine rhubarb, 2/3 cup granulated sugar and cornstarch in a large bowl, tossing to coat. 
4. Spoon rhubarb mixture into an 11" x 17" baking dish.
5. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. 
6. Bake at 375 degrees for 40 minutes or until browned.
7. Serves 9