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

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  • 1   cup 
    thinly sliced rhubarb
  • 1/2  cup 
    chopped peeled apple
  • 3   tablespoons 
    granulated sugar
  • 1   teaspoon 
    instant tapioca
  • 1/4  teaspoon 
    ground cinnamon, divided
  • 2   tablespoons 
    all-purpose flour
  • 2   tablespoons 
    old-fashioned rolled oats, (not steel-cut or instant)
  • 1 1/2  tablespoons 
    packed dark brown sugar
  • 1   tablespoon 
    finely chopped pecans
  • 1   tablespoon 
    unsalted butter, melted
  • 2   teaspoons 
    pure maple syrup
  • 1/8  teaspoon 
Preheat oven to 350 degrees F.
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.
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.
Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

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: cal. (kcal) 259, Fat, total (g) 9, chol. (mg) 15, sat. fat (g) 4, carb. (g) 47, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 3, sodium (mg) 153, Potassium (mg) 294, Other Carb () 3, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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