Cherry Rhubarb Crisp
Allow to cool for 5 minutes then serve with either vanilla ice cream or whipped cream.
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Servings: 12 people
Calories: 285kcal
Equipment
- 9 x 13 casserole dish
- Allow to cool for 5 minutes then serve with either vanilla ice cream or whipped cream.
Ingredients
- Ingredients
- 4 cups cherries (fresh or frozen, pitted)
- 4 cups rhubarb (cut in 1/2 in pieces)
- 1 cup cup white sugar
- 6 Tablespoons tapioca flour
- 1 cup all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter (melted)
- vanilla ice cream (optional)
- whipped cream (optional)
Instructions
- Spray a 9 x 13 casserole dish with non stick spray.
- In casserole dish mix together strawberries, rhubarb, 1 cup of sugar and tapioca flour. Mix well.
- In a separate bowl combine flour, rolled oats, sugar, brown sugar, cinnamon, salt and butter. Mixture should be crumbly.
- Sprinkle oat mixture on top of cherry rhubarb mixture.
- Bake for 35 minutes, 5 minutes more for frozen cherries. Mixture should be golden on top and bubbly.
- Allow to cool for 5 minutes then serve with either vanilla ice cream or whipped cream.
Nutrition
Calories: 285kcal | Carbohydrates: 51g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 287mg | Fiber: 3g | Sugar: 29g | Vitamin A: 308IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg
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