RHUBARB ELDERBERRY CRISP

Rhubarb Elderberry Crisp image

Rhubarb and elderberries are quite abundant around these parts, so I combined the two in this wonderful crisp. It's been well received by our friends.

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking oats
1-1/2 cups sugar, divided
1 teaspoon ground cinnamon
1/2 cup cold butter
3 cups diced fresh rhubarb or frozen rhubarb
2 cups elderberries or blackberries
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

Steps:

In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping. , Press remaining crumb mixture into an ungreased 11x7-in. baking dish. Top with rhubarb and berries. , In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. , Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 302 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 97mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 4g fiber), Protein 3g protein.