RHUBARB CRISP
This is an extraordinarily good dessert that's very basic and good served warm with vanilla ice cream or whipped cream. If you wish, you can add strawberries to the rhubarb mixture, along with a touch of grated gingerroot.
Provided by Chef mariajane
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut rhubarb in 1/2-inch pieces. In a large saucepan, combine rhubarb, 1/2 cup brown sugar, cinnamon and 3 teaspoons butter. Cook on medium heat, uncovered, until the rhubarb is tender, about 10 minutes.
- Make topping by combining flour, rolled oats, 1/2 cup brown sugar and 1/3 cup butter. Mix with fingers until it resembles small peas. Pour rhubarb into a greased baking dish and sprinkle topping over it. Bake at 375F for 20-25 minutes or until top is browned.
Nutrition Facts : Calories 510.1, Fat 19.6, SaturatedFat 11.8, Cholesterol 48.2, Sodium 181.5, Carbohydrate 81.8, Fiber 4.2, Sugar 54.9, Protein 5
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