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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

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Recipe Summary

total:
50 mins
Servings:
2

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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.

  • 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.

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

Tips

Make Ahead Tip: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week.

Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups

Nutrition Facts

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.
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