AuthorMike EgrieCategoryDifficultyIntermediate
Rhubarb Crisp
Yields6 Servings
Prep Time25 mins
 1 lb chopped rhubarb
 2 sweet red apples (peeled, cored, sliced)
 ½ cup orange juice
 1 tbsp olive oil
 1 tsp ground cinnamon
 3 tbsp splenda
 1 cup plain bread crumbs
 2 tbsp brown sugar
1

Preheat boiler; in saucepan combine rhubarb, apples, orange juice, cinnamon, and Splenda.

2

Cover over medium heat for 5-10 min or until rhubarb is tender.

3

In a bowl, combine bread crumbs, oil and sugar; mix and spread on foil-lined baking sheet; broil until toasted (~3 min).

4

Spoon half bread crumb mixture into bottom of dish; cover with fruit and top with remaining crumb mixture. Serve warm.

How to Select:
Choose flat stalks that are not curled or limp. Deep red stalks are sweeter and richer; tenderness is not related to size.

How to Store:
Refrigerate rhubarb in a plastic bag; use within a few days.

Nutrition Benefits:
Rhubarb is fat free, cholesterol free, sodium free and a good source of Vitamin C.

Make it Gluten Free: Dependent on using a Gluten Free bread crumbs.

Ingredients

 1 lb chopped rhubarb
 2 sweet red apples (peeled, cored, sliced)
 ½ cup orange juice
 1 tbsp olive oil
 1 tsp ground cinnamon
 3 tbsp splenda
 1 cup plain bread crumbs
 2 tbsp brown sugar

Directions

1

Preheat boiler; in saucepan combine rhubarb, apples, orange juice, cinnamon, and Splenda.

2

Cover over medium heat for 5-10 min or until rhubarb is tender.

3

In a bowl, combine bread crumbs, oil and sugar; mix and spread on foil-lined baking sheet; broil until toasted (~3 min).

4

Spoon half bread crumb mixture into bottom of dish; cover with fruit and top with remaining crumb mixture. Serve warm.

Rhubarb Crisp
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