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Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

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Submitted by luvloova

A fruity yet scrumptious dessert made with oats, rhubarb and strawberries.

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

3 7.1E+2
CUPS ML RHUBARB
cut in 1 inch pieces, fresh *
1 453.6
POUND G STRAWBERRIES
frozen, whole, drained
1 473
PINT ML STRAWBERRIES
fresh *
¼ 59
CUP ML SUGAR
granulated
¼ 59
CUP ML ALL-PURPOSE FLOUR
sifted
¾ 177
CUPS ML ROLLED OATS
uncooked, quick or old-fashioned
¾ 177
CUPS ML BROWN SUGAR
firmly packed *
79
CUP ML BUTTER
or margarine, melted

Directions

Combine rhubarb, strawberries and sugar. Place in a 9 inch square baking dish . Combine flour, oats, brown sugar and butter, mixing until crumbly. Sprinkle crumb mixture over rhubarb and strawberries.

Bake in preheated moderate oven (350 degrees) for about 40 minutes or until rhubarb is tender.

NOTE: If fresh strawberries are used, increase sugar to ½ cup.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 181 44% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 55mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 56%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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