Rhubarb Crisp

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Rhubarb Crisp

Rhubarb Crisp

Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red—avoid ones that are soft and waggly. And if you slice it very thinly, there’s no need to peel off any outer strings.

Nutrition Profile: High Fiber   Low Cholesterol   Low Sodium  

Serves 2

Prep Time 15 min

Total Time 50 min.

Ingredients

  • 1 cup thinly sliced rhubarb
  • 1/2 cup chopped peeled apple
  • 3 tablespoon granulated sugar
  • 1 teaspoon instant tapioca
  • 1/4 teaspoon p ground cinnamon, divided
  • 2 tablespoon all-purpose flour
  • 2 tablespoon old-fashioned rolled oats, (not steel-cut or instant)
  • 1 1/2 tablespoon packed dark brown sugar
  • 1 tablespoon finely chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon salt

Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.

Step 3

Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.

Step 4

Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.


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