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Low Fat Rhubarb Crisp


1 3/4 pounds Rhubarb (to 2 lbs)
1 cup Brown sugar (packed)
3 tablespoons Cornstarch
1 teaspoon Cinnamon
3/4 cup Flour
3/4 cup Oatmeal
3/4 cup Granulated sugar
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
1/2 cup Butter

Cut rhubarb into 1-inch pieces to make about 6 cups. Combine brown sugar, cornstarch and 1/2 teaspoon cinnamon. Toss with rhubarb. Place in 2-quart oval casserole or 13- by 9-inch baking pan. Combine remaining 1/2 teaspoon cinnamon, flour, oatmeal, granulated sugar, salt and nutmeg. Mix butter into flour-oatmeal mixture by squeezing between fingers until incorporated. Sprinkle on top of rhubarb. Bake at 375 degrees until bubbly and light brown on top, 45 to 50 minutes.

Yields 10 to 12 servings.

Each of 12 servings: 312 calories, 199 mg sodium, 21 mg cholesterol, 9 grams fat, 56 grams carbohydrates, 6 grams protein, 3.32 grams fiber




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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