The topping for this low-sugar dessert is made with whole grain cereals. It's easy to prepare and a good source of fiber.
Preheat oven to 375 degrees F. In a large bowl, combine pears or apples, rhubarb, and flour. Add the 1/4 cup honey and the apple juice; toss gently to coat. Transfer fruit mixture to a 2-quart square baking dish. Cover with foil and bake for 30 to 40 minutes or just until pears or apples are tender.
Meanwhile, to prepare the topping: in a medium bowl, combine crushed cereals and nuts. Add butter and the 1 tablespoon honey; toss to coat. Sprinkle over partially baked fruit mixture. Bake, uncovered, about 10 minutes more or until fruit is very tender and topping is lightly browned.
Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped dessert topping.
Tip: If using frozen rhubarb, measure while still frozen. Allow rhubarb to thaw in a large bowl about 1 hour or until the fruit is partially thawed but still icy; do not drain rhubarb. Continue as directed.
1 fat, 1 fruit, 1/2 other carb, 1/2 starch