Rhubarb-Berry Crisp
1 Hr(s) 5 Min(s)
15 Min(s) Prep
50 Min(s) Cook
Celebrate rhubarb season with this delicious old-fashioned crisp. (While you're at it, you may as well throw some blueberries in there!)
What You Need
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8 servings
Original recipe yields 8 servings
1 cup old-fashioned or quick-cooking oats
1/2 cup flour
1/2 cup packed brown sugar, divided
1/2 cup butter, melted
1/2 tsp. ground cinnamon
1 lb. rhubarb, cut into 1-inch pieces (about 4 cups)
1 pt. blueberries
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Let's Make It
1
Heat oven to 375°F.
2
Mix oats, flour, nuts, 1/4 cup sugar, butter and cinnamon until blended; set aside.
3
Place fruit, dry pudding mix and remaining sugar in large bowl; toss to coat. Transfer to 8-inch square baking dish; sprinkle with oat mixture.
4
Bake 40 to 50 min. or until topping is golden brown and filling is bubbly. Cool slightly.
Kitchen Tips
Tip 1
Substitute
Use fresh or frozen fruit for this recipe.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 250mg
11%
Total Carbohydrates 46g
17%
Dietary Fiber 4g
14%
Sugars 27g
54%
Protein 3g
6%
Vitamin A
10%
Vitamin C
10%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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