Raspberry- Rhubarb Crisp

Notes: Serve this crisp with lightly sweetened softly whipped cream or vanilla ice cream.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cup  rolled oats
• 1/2  cup  all-purpose flour
• 1/2  cup  finely chopped walnuts (2 1/2 oz.)
• 1/2  cup  brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• 1/8  teaspoon  salt
• 1/2  cup  (1/4 lb.) cold butter, cut into chunks
• 12  ounces  rhubarb (about 3 stalks)
• 3/4  cup  granulated sugar
• 2  tablespoons  cornstarch
• 4  cups  raspberries, rinsed and drained

Preparation

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.

2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.

3. Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.

Nutritional Information

Calories:

398 (41% from fat)

Protein:

4.7g

Fat:

18g (sat 7.8)

Carbohydrate:

58g

Fiber:

4.6g

Sodium:

163mg

Cholesterol:

31mg