Cheery Cherry Crisp

Name: Cheery Cherry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings, 1/2 cup per serving.
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 margarine

"I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it," writes Beth Rice of Springfield, Oregon. "I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil."

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 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 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.