Rhubarb Crisp
(from shelleypeetz’s recipe box)
I use splenda in with rhubarb and also cinnamon with the rhubarb and no walnuts in topping also I do not add cornstarch or water to rhubarb
Source: internet
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Dessert
Ingredients
- Rhubarb Crisp
- RHUBARB FILLING
- 4 cups chopped fresh or frozen (thawed) rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- Place rhubarb in an 8×8 pan or divide between 6 ramekins.
- Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
- CRISP TOPPING
- adapted from Fresh with Anna Olson
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- pinch salt
- 1/2 cup chopped walnuts
- 5 tablespoons butter, melted
- Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
- Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.
- Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.
Directions
-
5WW+ pts per serving…servings 6