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Rhubarb Crisp
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  • total
  • prep
258 calories/serving

Provided By:
EatingWell

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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.

    Ingredients

    Serves:

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

    Directions

    1. Preheat oven to 350°F.

    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.

    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.

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

    To Make Ahead: 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

    Per Single Serving / Serves 2 Total
    Calories 258Calories from fat 81
    Total Fat 9gm14%Cholesterol 15mg5%
    Sodium 151mg6%Total Carbohydrates 47gm16%
    Fiber 3gm12%Protein3gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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