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Blueberry Rhubarb Crisp Recipe
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Chopped fresh rhubarb||4 Cup (64 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|Honey nut cluster cereal||1 Cup (16 tbs), slightly crushed|
|Honey nut clusters cereal||1 Cup (16 tbs), slightly crushed|
|Chopped pecans||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1778 Calories from Fat 253
% Daily Value*
Total Fat 30 g45.7%
Saturated Fat 2.5 g12.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 811.7 mg33.8%
Total Carbohydrates 377 g125.8%
Dietary Fiber 29.7 g118.8%
Sugars 232.5 g
Protein 25 g49%
Vitamin A 14.8% Vitamin C 142.4%
Calcium 80.6% Iron 99.7%
*Based on a 2000 Calorie diet
1 Heat the oven to 375 degrees farenheit.Spray the bottom and sides of an 8-inch glass baking dish with a cooking spray.
2 In a large bowl mix brown sugar,flour,lemon peel,cinnamon and nutmeg.Stir in rhubarb and blueberries.
3 Spoon the mixture into the prepared baking dish and sprinkle with crushed cereal and pecans.
4 Bake uncovered for 30-40 minutes or until rhubarb is tender when pierced with a fork.
5 Let stand for 30 minutes before serving.