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Print This Blueberry Rhubarb Crisp Recipe

Blueberry Rhubarb Crisp Recipe

Blueberry Rhuabrb Crisp

Blueberry rhubarb crisp recipe and more free recipes in this dessert section of kiss recipes. Serve the blueberry rhubard crisp warm with vanilla bean ice cream on top. Your favorite desserts recipes with easy search and print options.

3 1/2 cups rhubarb, diced
1 cup granulated sugar
1 Tbs. cornstarch
1/2 teaspoon vanilla
2 cups fresh blueberries
1 1/2 cups all purpose flour
1 1/2 cups oatmeal
1 cup margarine
1 cup brown sugar
1 tsp. baking soda
1 3 oz. box blueberry jello

Stove Temp: 375°
Recipe Cooking Time:
Pan Type: 9 x 13 pan

Preheat oven and spray the bottom of the pan with non-stick baking oil.

Cook together the rhubarb, sugar, cornstarch and 1/4 cup of water, over medium heat, until thick.
Cool and stir in the vanilla. Set to the side while mixing up the crisp topping.

Mix flour, oatmeal, margarine, brown sugar and baking soda together until crumbly.
Place about half of mixture in 9x13 inch pan and lightly press down.
Spread the rhubarb filling over the top of the bottom crust.
Sprinkle the dry jello over filling, top with blueberries.

Sprinkle the rest of crisp topping mixture over the blueberries
Bake in preheated oven for allotted time, or until golden brown in color.

Serve blueberry rhubarb crisp warm with vanilla bean ice cream.

Recipe Serves: 12

Nutrition Facts for Blueberry Rhubarb Crisp
Serving Size 193 g
Amount Per Serving
Calories 369
Calories from Fat 147
Total Fat 16.1g 25%
Saturated Fat 2.6g 13%
Cholesterol 0mg 0%
Sodium 290mg 12%
Potassium 199mg 6%
Total Carbohydrates 54.6g 18%
Dietary Fiber 2.7g 11%
Sugars 32.7g
Protein 3.8g
Vitamin A 14% Vitamin C 11% Calcium 5% Iron 9%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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