Blueberry & Rhubarb Coconut Crisp

3/4  cup		flour
1/2  cup		old-fashioned rolled oats
1/2  cup		flaked coconut
1/4  cup		brown sugar
1/8  teaspoon		salt
1/2  cup		butter, melted
3  cups		fresh or frozen blueberries
3  cups		fresh or frozen rhubarb
1/2  cup		Splenda No Calorie Sweetener
1/4  cup		Minute Rice Dry Quick Cooking Tapioca
1  teaspoon		Lemon Peel - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the Blueberry & Rhubarb Coconut Crisp ingredients. The serving size for any ingredient in Blueberry & Rhubarb Coconut Crisp may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 350º. To prepare topping, combine flour, oats, coconut, brown sugar, and salt in bowl. Stir in melted butter until mixture is crumbly; set aside. Combine blueberries, rhubarb, splenda, tapioca and lemon peel in bowl. Spoon mixture into greased baking dish. Sprinkle with topping. Bake for 40 minutes, or until juices ar thick and bubbly, and topping is golden,. Serve warm, with ice cream or whipped cream.