Rhubarb Raisin Crumble
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
rhubarb
trimmed and cut into 1-inch slices |
|
| ¼ | cup |
strawberries
preserves, fruit-sweetened |
*
|
| ¼ | cup |
raisins, seedless
|
|
| ½ | tablespoon |
orange zest
organic, finely minced or grated if possible |
|
| 1 | cup |
granola
preferably maple walnut |
|
| 1 | x |
maple syrup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
rhubarb
trimmed and cut into 1-inch slices |
|
| 59 | ml |
strawberries
preserves, fruit-sweetened |
*
|
| 59 | ml |
raisins, seedless
|
|
| 7.5 | ml |
orange zest
organic, finely minced or grated if possible |
|
| 237 | ml |
granola
preferably maple walnut |
|
| 1 | x |
maple syrup
|
*
|
Directions
Combine ingredients in a heatproof pan 13x8x2 inches.
The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks.
Place pan in a cold oven, set temperature to 375℉ (190℃) F, and bake uncovered for 15 minutes.
Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more.
Add maple syrup to taste if more sweetness is desired.
