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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."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 5 cups sliced fresh or frozen rhubarb
  • 2 tablespoons plus 1/2 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rhubarb Raisin Crisp in Taste of Home April/May 1996, p45

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.

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