Apple-Rhubarb Crisp
Oats and pecans top this easy apple-rhubarb crisp for a quick, springtime dessert. When buying or picking rhubarb, select stalks that are firm and red—avoid ones that are soft and waggly. And if you slice the rhubarb very thinly, there's no need to peel off any outer strings.
EatingWell Magazine, May/June 2007
Gallery
Ingredients
Directions
Equipment
Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups
To make ahead
The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week.
Nutrition Facts
Per Serving:
287 calories; protein 2.7g; carbohydrates 52.2g; dietary fiber 2.7g; sugars 36.7g; fat 8.9g; saturated fat 4g; cholesterol 15.3mg; vitamin a iu 253.4IU; vitamin c 6mg; folate 7.8mcg; calcium 78.5mg; iron 0.9mg; magnesium 28.8mg; potassium 273.2mg; sodium 152.5mg; thiamin 0.1mg; added sugar 33g.
Exchanges:
3 other carbohydrates, 1 1/2 fat