Rhubarb-Apple Crumble

1/4 c evaporated cane juice
1 T cornstarch
4 cups chopped rhubarb
3 apples--cored, peeled & chopped
1/3 c organic brown sugar
2 T softened butter
1/4 t cinnamon
1/3 c oatmeal
1/4 c flour (if whole wheat, use a pastry flour)

Preheat oven to 375 degrees. In large bowl, combine evaporated cane juice and the cornstarch. Stir in rhubarb and apples. Pour mixture into a 11x7" glass baking dish.

In medium bowl, mix brown sugar, butter, and cinnamon. Stir in oatmeal and flour. Sprinkle mixture over the fruit.

Bake 45 minutes or until hot, bubbly, and browned. Serve warm. Milk, cream, or ice cream makes a great topping, if desired.