Strawberry Rhubarb Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 cup, diced Rhubarb 4 cup, halves Strawberries, fresh 96 tsp Sugar - C&H Pure Cane Granulated White Sugar 96 tsp Splenda 39 gram(s) Pillsbury BEST Multi Purpose Gluten Free Flour Blend((26g 3tbsp )(1c= approx 139g) (by IVYSPARKS) 48 tsp unpacked Brown Sugar 24 tsp Splenda 1 cup Quaker Oats Old-Fashioned Rolled Oats 1 tsp Cinnamon, ground 6 tbsp Butter, salted
Place diced rhubarb in a large pot with 1/4 cup water, over medium heat. Stir regularly until rhubarb breaks down and starts to boil. Reduce heat to medium low and boil until rhubarb is reduced by 1/2. Add the sugar and Splenda until all is mixed in and melted. Add the halved strawberries stirring until rhubarb and strawberries are well mixed together. Cook until mixture starts to bubble. Remove from heat and pour into a 13x9 glass baking dish. In a medium blow mix together all dry ingredients. Cut butter into small pieces and blend into dry mixture wth hands until crumbly. Spread evenly over top of rhubarb mixture. Bake in a 375 preheated oven until top is brown. Remove from oven and cool on a rack until just warm. Serve with whipped cream or vanilla ice cream.
Serving Size: 12, 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user OLLIER1.
Serving Size: 12, 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user OLLIER1.
Nutritional Info Amount Per Serving
- Calories: 285.2
- Total Fat: 6.6 g
- Cholesterol: 15.5 mg
- Sodium: 50.1 mg
- Total Carbs: 68.5 g
- Dietary Fiber: 3.5 g
- Protein: 2.2 g
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