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Rhubarb Crisp Recipe
|Rhubarb||3 Cup (48 tbs), diced|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 stick)|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 2783 Calories from Fat 821
% Daily Value*
Total Fat 94 g143.9%
Saturated Fat 58.2 g291.1%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 30.1 mg1.3%
Total Carbohydrates 486 g162%
Dietary Fiber 10.8 g43.2%
Sugars 354.4 g
Protein 20 g40.8%
Vitamin A 63.7% Vitamin C 48.8%
Calcium 36.7% Iron 45%
*Based on a 2000 Calorie diet
Mix rhubarb, sugar, and water in a bowl and place in greased baking dish.
In second bowl, cut butter into brown sugar and flour, using pastry blender, until mixture is crumbly.
Spread crumbs over rhubarb and bake 40 minutes, or until crumb topping is lightly browned and rhubarb is tender.
Serve warm or cold, plain, or with cream or ice cream.