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Nutrition Facts
Serving Size 1 (165g) Recipe makes 8 servings
Calories 352
Calories from Fat 111		(31%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 98mg		4%
Potassium 284mg		8%
Total Carbohydrate 58.9g		19%
	Dietary Fiber 3.3g	13%
	Sugars 36.8g
Protein 3.3g		6%
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Rhubarb Crisp

Recipe #322205 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Saudie
Aug 29, 2008

A friend of mine gave me a couple of recipes to try because I had quite a bit of rhubarb this year. So I created this recipe from the recipes she had given me . Deli-sh! Also in the recipe it calls for Strawberry Jam, I used my own freezer Jam I made earlier this year.

SERVES 8 -9 , 1 Crisp (change servings and units)

Ingredients

1/4 cup sugar
1/4 cup flour
3 cups sliced fresh red rhubarb or frozen rhubarb, thawed
2 cups sliced peeled tart apples
1/2 cup strawberry jam
1 cup quick-cooking oat
1/2 cup packed brown sugar
1/2 cup cold butter
1/3 cup flour
1 teaspoon cinnamon
1/2 cup chopped pecans (optional)
vanilla ice cream

Directions

1
In a large bowl, combine rhubarb, apples,sugar and flour; stir in jam and set aside. In a small bowl, combine the oats,brown sugar, butter, flour, pecans and cinnamon until the mixture resembles coarse crumbs. Spoon fruit into an 8-in. square cake pan that has been slightly sprayed with Pam. Sprinkle the oat mixture over fruit. Bake at 350o for 45 minutes or until bubbly and fruit is tender. Serve warm with Ice Cream.