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Rhubarb and elderberries are quite abundant around these parts, so I combined the two in this wonderful crisp. It's been well received by our friends.
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 Facts 1 serving (3/4 cup) equals 302 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 97 mg sodium, 52 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Rhubarb Elderberry Crisp in Country April/May 1999, p51
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