Rhubarb Granola Crisp Recipe

Rhubarb Granola Crisp Recipe photo by Taste of Home

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Meet the Cook: When my husband and I moved to our house in town, the rhubarb patch had to come along! This is a hit whether I serve it warm with ice cream or cold. We're the parents of three married sons and the grandparents of three. -Arlene Beitz, Cambridge, Ontario

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Rhubarb Granola Crisp Recipe

Prep: 15 min. Bake: 30 min.

Yield: 9 Servings

15 30 45

Ingredients

4 cups chopped fresh or frozen rhubarb, thawed and drained
1-1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 cup strawberry jam
1-1/2 cups granola without raisins
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup cold butter
Ice cream, optional

Directions

In a large bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside. In another large bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and remaining flour. Cut in butter until the mixture resembles coarse crumbs.
Press 2 cups of the granola mixture into a greased 8-in. square baking dish; spread rhubarb mixture over the crust. Sprinkle with remaining granola mixture. Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired. Yield: 9 servings.

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 (1 each) equals 395 calories, 18 g fat (7 g saturated fat), 27 mg cholesterol, 117 mg sodium, 58 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Rhubarb Granola Crisp in Country Woman March/April 1999, p29