|Serving Size: 1 Bar||Servings Per Recipe: 6|
|Amount Per Serving|
|Total Carbs||37g||Dietary Fiber||4g|
Preheat oven to 350°F. Spray 8-inch-square baking dish with nonstick cooking spray; add strawberries, rhubarb, orange peel and toss. In a small bowl, combine cornstarch, ¼ cup brown sugar and six packets Sweet'N Low; add to fruit and toss to coat. In same bowl, combine oats, walnuts, flour, cinnamon, remaining 1 tablespoon brown sugar and remaining three packets Sweet'N Low; stir in melted margarine until mixture is crumbly. Sprinkle over fruit. Bake 35 to 40 minutes or until topping is browned and rhubarb is tender. Cool before serving. Serve with whipped cream, if desired.