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Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. “Serve it warm with a scoop of vanilla ice cream,” advises Rosie Spieth of Albion, Indiana.
This recipe is:
Quick
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Analysis: 1 serving equals 489 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 136 mg sodium, 94 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Rhubarb Crisp in Cooking for 2 Spring 2006, p53
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Reviewed on Jun. 01, 2011 by Nancy418
So easy - so delicious - pop in the oven, enjoy the meal, end with a wonderful warm crisp!
Reviewed on Apr. 14, 2010 by tkarinas
Rhubarb crisp is a recipe my family simply loves and it's one we make when we have all the ingredients. It's so easy and tastes so good, we eat it as soon as supper is done.
Reviewed on Jan. 30, 2010 by daisey5
I have made this several times and it is always very good.
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