Rhubarb Raisin Crisp Recipe

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Martha Dayton of Alexander, New York writes, "In spring, this crisp is the first thing I make with our garden rhubarb. I double the recipe for company."

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Rhubarb Raisin Crisp Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

5 cups sliced fresh or frozen rhubarb
2 tablespoons plus 1/2 cup all-purpose flour, divided
1/2 cup raisins
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup cold butter
Vanilla ice cream, optional

Directions

In a large bowl, combine rhubarb and 2 tablespoons flour; transfer to a greased 8-in. square baking dish. Sprinkle with raisins. Combine the sugar, cinnamon and salt; sprinkle over raisins.
Combine the brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375° for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 309 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 164 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rhubarb Raisin Crisp in Taste of Home April/May 1996, p45