Fresh Rhubarb Raspberry Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 cups fresh chopped rhubarb2 cups frozen raspberries3/4 cup brown sugar2 tbs corn starch1/2 cup whole wheat flourFor crisp:1 1/2 cup uncooked oatmeal1/2 cup whol wheat flour1 tbsp cinnamon1 tsp salt6 tbsp unsalted butter
1. Heat oven to 350 degress.
Grease large baking dish or pie pan.
2. Chop up fresh rhubarb until you have five cups. Place in a large mixing bowl.
3. Add frozen raspberries, cornstarch, and flour. Mix well. Pour into greased dish.
4. For crisp, mix together oatmeal, flour, sugar, and spices in a separate bowl. Add butter, mixing by hand until the mix is cri\umbly.
5. Spread crisp ont top of fruit mix in the dish.
6. Bake for 45 mins or until golden brown on top.
7. May wish to place a baking sheet underneath the dish, as the fruit might bubble over a little while baking.
Number of Servings: 12
Recipe submitted by SparkPeople user AJCERRA.
Grease large baking dish or pie pan.
2. Chop up fresh rhubarb until you have five cups. Place in a large mixing bowl.
3. Add frozen raspberries, cornstarch, and flour. Mix well. Pour into greased dish.
4. For crisp, mix together oatmeal, flour, sugar, and spices in a separate bowl. Add butter, mixing by hand until the mix is cri\umbly.
5. Spread crisp ont top of fruit mix in the dish.
6. Bake for 45 mins or until golden brown on top.
7. May wish to place a baking sheet underneath the dish, as the fruit might bubble over a little while baking.
Number of Servings: 12
Recipe submitted by SparkPeople user AJCERRA.
Nutritional Info Amount Per Serving
- Calories: 236.8
- Total Fat: 6.9 g
- Cholesterol: 15.5 mg
- Sodium: 203.1 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 4.9 g
- Protein: 3.3 g
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