INGREDIENTS
•
1 3/4 to 2 pounds rhubarb
•
1 cup light brown sugar, packed
•
3 tablespoon cornstarch
•
1 teaspoon cinnamon
•
3/4 cup flour
•
3/4 cup oatmeal
•
3/4 cup granulated sugar substitute
•
1/2 teaspoon salt
•
1/4 teaspoon nutmeg
•
1/2 cup butter substitute