RHUBARB CRISP

1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)
1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
1 small package sugar-free strawberry or cherry Jell-O
2/3 cup boiling water
1 cup reduced-fat Bisquick
1/2 cup skim milk
1/3 cup sugar
1/4 cup egg substitute (or 3 egg whites)
1 tsp. butter flavor extract (I left this out and couldn't tell the difference)

In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb.
 Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries.
 Pour the 2/3 cup boiling water over the Jell-O.

In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. 
Gently spread this dough over the fruit. 
Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown. 

4 servings, about 3 POINTS each

If you've been afraid to try rhubarb, this is the recipe for you! 
DH thought he'd died and gone to heaven.