When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie.
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Serving Size: 1 to 8 serving (290g | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 458 | ||
Calories from Fat: 167 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 175.5mg | 6 % | |
Potassium 152.2mg | 4 % | |
Total Carbohydrate 73.3g | 22 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 71.3g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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