Rhubarb Crisp
Rhubarb Crisp is one of my favorite recipes. The "Crisp" is a basic recipe that can be used for Apple, Peach, Blueberry etc. Because Rhubarb has so much water in it, you have to use something to thicken it up. Strawberry Jello is my favorite choice. Use a 7"x9" (2 qt) glass pan (or adjust amounts to fit your pan) - I prefer glass .
Filling
4 cups chopped Rhubarb
OR 3 cups chopped Rhubarb and 1 cup chopped Strawberries
1/2 - 1 package Strawberry Jello (more will make it sweeter - experiment to suit your taste)
Crisp (Basic Recipe)
1 cup brown sugar
1 cup flour
1 cup oatmeal
1/2 cup butter
Put fruit in pan, sprinkle Jello evenly all over the fruit. In a bowl, mix Crisp ingredients together until well combined then pour evenly over the fruit and press it firmly down onto the fruit to form a crust. Bake at 350F until the fruit is bubbly up the sides - 30 - 40 minutes.
If you use this recipe for Apple Crisp, you'll need about 8 apples and add cinnamon to the apples or the crisp. (I love cinnamon so I use 1-2 Tbsp) - I made this will last weekend and calculated WW points to be 4pts based on 15 servings
If you use Peaches, add Almond Extract to the Peaches and maybe some peach jello, since peaches are also watery.
ENJOY!!!!!!!
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