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Apple Rhubarb Crisp

Apple Rhubarb Crisp

Apples and rhubarb team up with quick cooking rolled oats and cinnamon in this wonderful Apple Rhubarb Crisp dessert.


3 cups pared and sliced Washington apples (about 3 medium)
2 cups diced rhubarb
1/2 cup flour
1/2 cup packed brown sugar
1/3 cup quick-cooking rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter
Whipped cream or reduced fat ice cream


Combine apples and rhubarb in shallow 2 quart baking dish. Combine flour, sugar, oats, cinnamon and salt. Cut in butter until crumbly. Spoon over fruit. Bake at 375 degrees 25 to 30 minutes or until fruit is tender. Serve with whipped cream.

Spread batter in pan and bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Serve warm with whipped cream or ice cream, if desired.

Nutrition Information

Recipe makes 6 servings.

Bonus Recipe: Rhubarb Coffee Cake

Low in fat and calories!

Fresh rhubarb 2 cups flour
1 teaspoon baking soda
1-1/2 cup sugar
Pinch of salt
1/2 cup margarine
2 egg whites
1 cup skim milk
1 teaspoon vanilla
2-1/2 cup rhubarb, diced

Combine flour, baking soda, salt and sugar. Blend in margarine, egg whites, milk and vanilla. Lastly, mix in rhubarb. Preheat oven to 350 degrees. Be sure to coat baking pan with non-stick spray and sugared cinnamon. Bake 35 to 40 minutes, or until toothpick inserted in the center of cake comes out clean.

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