Lower Carb Rhubarb-Peach Or Nectarine Crisp - cooking recipe

Ingredients

7 stalks rhubarb
7 nectarines or 7 peaches
3 tablespoons dry tapioca
1 cup Splenda granular, sugar substitute
1 lemon, juice of
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine
2 tablespoons canola oil
1 cup oats
1 cup Carbquik baking mix or 1 cup low-carbohydrate baking mix, of choice
1 cup Splenda granular, sugar substitute
1/2 teaspoon salt

Preparation

Cut the rhubarb into one inch pieces.
Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
Top with sugar-free ice cream or whipped cream.
Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.