Rhubarb Berry Crisp

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Rhubarb Berry Crisp

Rhubarb Berry Crisp
5 cups fresh rhubarb (about 10 stalks) cut into 1-inch slices
1 cup fresh blueberries
3/4 cup Smucker’s Red Raspberry Preserves
1/4 cup sugar
1-1/2 tbsp. cornstarch
1 tsp. lemon peel grated
1/4 tsp. cinnamon
1 tbsp. butter
1 cup coconut
1/2 cup oats
1/2 cup brown sugar
1/2 cup chopped walnuts
2 tbsp. butter softened
1 egg
Prep time: 15 minutes
Cook time: 30 minutes.

Preheat oven to 375°F. Spray a 9-inch baking dish with
nonstick cooking spray. Place rhubarb, blueberries,
preserves, sugar, cornstarch, lemon peel and cinnamon
in prepared dish. Stir well and dot with butter; bake for
15 minutes. Meanwhile, prepare streusel topping. Stir
rhubarb mixture once more, then sprinkle streusel
evenly over the top; bake for 15 minutes more. Serve
warm with vanilla ice cream or whipped cream, if

Streusel Topping: Measure 1 cup coconut, 1/2 cup oats,
1/2 cup brown sugar, 1/2 cup chopped walnuts, 2 tbsp.
softened butter and 1 egg into a medium bowl; stir with
a fork or your fingers until mixture resembles coarse

Makes 9 servings.
Nutritional Information:
260 calories, 4 g protein, 12 g total fat (5 g sat.), 35 g carbohydrate, 5 g fiber, 23 g sugar, 35 mg cholesterol, 45 mg sodium, 5 points


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This will be my contribution to Thanksgiving Day dinner at friends. I have been asked to supply dessert and this sounds delicious

Comment Number: 771