Title: Apple Rhubarb Crisp I
Categories: Dessert Fruit
Yield: 4 Servings

2	md	Apples, peeled, cored and
		Chopped into
3/4		-inch pieces (about 2 cups)
4	c	Fresh rhubarb (about 1
		Pound), cut into 3/4-inch
		Dice
1/2	c	Sugar
1/2	ts	Ground cinnamon

CRUMB TOPPING: 1 cup all-purpose flour 1 cup packed light brown sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 pound cold unsalted butter (1 stick), cut into pieces

Preheat the oven to 325F. Butter a shallow baking pan or baking dish with at least a 2-quart capacity.

Mix all of the filling ingredients in a large bowl. Transfer the mixture to the prepared baking pan.

Mix the flour, brown sugar, cinnamon and ginger in a large bowl. Mix the butter pieces into the flour mixture, using a pastry blender or an electric mixer at low speed, until crumbs form.

Sprinkle the crumb mixture evenly over the filling. Bake for about 50 minutes or until the apples and rhubarb are tender when tested with a toothpick, the filling just begins to bubble and the topping is golden brown. Serve warm.

Makes 6 servings.

Per Serving: 457 Calories, 3 g Protein, 79 g Carbohydrates, 16 g Fat, 10 g Saturated Fat, 42 mg Cholesterol, 21 mg Sodium.

[Simply Red - Rhubarb; Elinor Klivans] [The Washington Post; April 1, 1998]

Posted by Fred Peters.

Filling:

From: Fred Peters Date: 07-14-98 (13:06) The Once And Future Legend (1) Cooking

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