Source: dlife

Apples and rhubarb give both sweetness and tartness to this fruit crisp recipe.

Servings

Filling
2 medium apples , cored, peeled, and sliced (about 2 cups) (about 2 cups)
2 cup Rhubarb, frozen , thawed, sliced (or fresh)
0.5 cup sugar
1 tbsp cornstarch

Topping
0.67 cup quick cooking rolled oats
0.5 cup white all purpose flour
0.25 cup packed light brown sugar , firmly packed
3.5 tbsp Margarine, 80% fat, unsalted, tub

1 Stir together the filling ingredients to mix well in a large bowl; then let stand for 1 hour.
2 Spoon into an ungreased 8-inch square baking pan or 1-quart casserole dish.
3 Preheat the oven to 375 degrees F; then stir together the topping ingredients except the margarine in a medium bowl.
4 Using a pastry blender, cut the margarine into the topping until the mixture resembles coarse crumbs; then sprinkle the topping over the apple-rhubarb mixture.
5 Bake, uncovered, for 30 to 40 minutes, or until the topping is light brown; then let cool for about 20 minutes before serving.

Tastes best when served warm.