Preheat oven to 350 degrees F. 

 

Thaw, drain and press liquid from rhubarb.  Drain cherries, reserving juice for topping.  Mix fruit and remaining filling ingredients together and allow to macerate for 10 minutes.  Pour into greased 13X9 Pyrex baking dish.

 

With a pastry blending tool or fork, cut together flour, oats, Splenda, butter and lemon zest until it is crumbly.  If mixture is too dry or powdery add a bit of the reserved cherry juice to attain optimal texture.  Toss crumbs together with Buzworthy Banana trail mix and sprinkle over filing.

 

Bake for 1 hour. 

 

Serve with whipped topping or ice cream (I use cinnamon flavored frozen yogurt)

 

Hope you like it too!

Dear Happy and Healthy Products Inc,

 

I created this recipe initially for my visiting grandfather who suffers from both gout and high cholesterol.  Through some research I found that this dessert which is high in fiber and flavinoid compounds would help relieve his gout pain and aid in decreasing his cholesterol.  Not only that but it is YUMMY!