Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.

Recipe by Southern Living September 2007

Gallery

Credit: Van Chaplin

Recipe Summary test

prep:
15 mins
bake:
50 mins
total:
1 hr 5 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.

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  • Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.

  • Bake at 375° for 45 to 50 minutes or until bubbly.

  • Note: Nutritional analysis does not include ice cream.

Nutrition Facts

308 calories; fat 6.4g; saturated fat 3.9g; mono fat 1.6g; poly fat 0.4g; protein 3g; carbohydrates 61.4g; fiber 2.7g; cholesterol 16mg; iron 1.4mg; sodium 48mg; calcium 188mg.
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