Rhubarb Crisp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 279.6
- Total Fat: 13.5 g
- Cholesterol: 23.3 mg
- Sodium: 59.7 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 3.5 g
- Protein: 2.7 g
View full nutritional breakdown of Rhubarb Crisp calories by ingredient
Submitted by: GRAMMAOFFIVE
Number of Servings: 4
Ingredients
-
3/4 pounds rhubarb, cut into 1 inch pieces (about 2 cups)
1/2 cup sugar
zest and juice of 1 lemon
1/2 cup flour
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
1/4 cup rolled oats
2 tablespoons hazelnuts, skinned, toasted, and chopped (optional)
1/2 cup frozen strawberries, thawed
Tips
I used peel of an orange that I had frozen and 1/8 cup concentrated lemon juice.
Directions
Heat oven yo 350º.
Combine rhubarb, sugar, zest and juice in large bowl. Stir to combine.
In another bowl, combine flour, brown sugar, and cinnamon. Cut butter into flour mixture until it is well incorporated and large crumbs form.
Add oats and nuts and combine.
Turn rhubarb into two gratin dishes or a 6x6 pan. Scatter raspberries evenly over the surface and cover with crumb topping.
Bake until top is browned and crisp and juices are bubbling, about 40 minutes.
Let cool slightly before serving.
Serving Size: makes 4 3 inch servings
Number of Servings: 4
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
Combine rhubarb, sugar, zest and juice in large bowl. Stir to combine.
In another bowl, combine flour, brown sugar, and cinnamon. Cut butter into flour mixture until it is well incorporated and large crumbs form.
Add oats and nuts and combine.
Turn rhubarb into two gratin dishes or a 6x6 pan. Scatter raspberries evenly over the surface and cover with crumb topping.
Bake until top is browned and crisp and juices are bubbling, about 40 minutes.
Let cool slightly before serving.
Serving Size: makes 4 3 inch servings
Number of Servings: 4
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
