Honey-rhubarb crumble
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | (1/2-inch sliced rhubarb |
| ; (about 1 1/2 lbs.) | ||
| I substituted a 16 oz. | ||
| Frozen pkg of rhubarb | ||
| (thawed) | ||
| ¼ | cup | Honey |
| 1 | teaspoon | Grated lime rind or dried lemon peel |
| Vegetable cooking spray | ||
| ⅓ | cup | Regular oats |
| ⅓ | cup | All-purpose flour |
| ¼ | cup | Brown sugar, packed |
| 3 | tablespoons | Chilled stick margarine cut into small piece |
| 1½ | cup | Vanilla nonfat frozen yogurt |
Directions
Combine the first 3 ingredients in a bow, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkl over rhubarb mixture.
Bake at 375 degrees for 40 minutes or until rhubarb is tender. Serve with frozen yogurt. Yield: 6 servings.
Posted to Master Cook Recipes List, Digest #109 Date: Wed, 05 Jun 1996 07:40:05 -0700 From: Gerald Edgerton <jerrye@...>