Rhubarb Crisp
Courtesy of Cooking for 2
Servings: 2
Prep Time: 10 Min.
Cook Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 2 c. diced fresh or frozen rhubarb**
* 1/3 c. sugar
* 1/3 c. packed brown sugar
* 1/4 c. flour
* 1/4 c. rolled oats
* 1/4 tsp. ground nutmeg
* 1/2 tsp. ground cinnamon
* 2 Tbsp. cold butter
* 1/3 c. sugar
* 1/3 c. packed brown sugar
* 1/4 c. flour
* 1/4 c. rolled oats
* 1/4 tsp. ground nutmeg
* 1/2 tsp. ground cinnamon
* 2 Tbsp. cold butter
What to do:
1. In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly.
2. In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 min. or until rhubarb is tender.
* *Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
2. In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 min. or until rhubarb is tender.
* *Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional information:
Calories: 489; Total Fat: 13g; Saturated Fat: 7g; Cholesterol: 31mg; Total Carbs: 94g; Fiber: 4g; Protein: 4g; Sodium: 136mg;