BLUEBERRY-RHUBARB CRISP

Blueberry-Rhubarb Crisp image

Honey Nut Clusters® cereal provides a crunchy addition to this tasty fruit dessert.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups Honey Nut Clusters® cereal
3/4 cup packed brown sugar
1/3 cup Gold Medal™ whole wheat flour
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups chopped fresh rhubarb
1 cup fresh blueberries
1/4 cup chopped pecans

Steps:

Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet. Set aside.
In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg. Stir in rhubarb and blueberries. Spoon into baking dish. Sprinkle with crushed cereal and pecans.
Bake 30 to 40 minutes or until rhubarb is tender when pierced with a fork. Let stand 30 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 35 g, TransFat 0 g