Rhubarb Crisp
Recipe from EatingWell

Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red - avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.


Rhubarb Crisp

by 3  people


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Ingredients
  • 1 cup
    thinly sliced rhubarb
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  • 1/2 cup
    chopped peeled apple
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  • 3 tablespoons
    granulated sugar
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  • 1 teaspoon
    instant tapioca
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  • 1/4 teaspoon plus 1/8 teaspoon
    ground cinnamon, divided
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  • 2 tablespoons
    all-purpose flour
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  • 2 tablespoons
    old-fashioned rolled oats, (not steel-cut or instant)
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  • 1 1/2 tablespoons
    packed dark brown sugar
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  • 1 tablespoon
    finely chopped pecans
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  • 1 tablespoon
    unsalted butter, melted
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  • 2 teaspoons
    pure maple syrup
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  • 1/8 teaspoon
    salt
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Directions
1.
Preheat oven to 350 degrees F.
2.
Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
3.
Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
4.
Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

Tip:
MAKE AHEAD TIP: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups

Nutrition information
Per serving: Calories 259, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 15 mg, Sodium 153 mg, Carbohydrate 47 g, Fiber 3 g, Protein 3 g, Potassium 294 mg. Exchanges: Other Carbohydrate 3,Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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