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Freggie Dare Weekend Challenge Day 1 - A Favorite Healthy Fruit Dessert Recipe

Friday, May 18, 2012

The rules of the dare only require this to be posted not blogged but why not. Blogging is posting right Skinny/Terry/Sandy/Nadine? I'll go ahead and post the link to our chat thread just in case.





Rhubarb Crisp

(Did you know that rhubarb is actually a VEGETABLE?) Very high in potassium which many of us are short in. I know, I hear groans from some of the BLCers involved in this challenge who are already grumbling about 4 CUPS of brussels sprouts this weekend and now I'm suggesting that rhubarb is not only palpable but one of my favourite healthy recipes? I LOVE it and here in the Two Acre Woods I have LOTS of it too! Bon Appetit!

http://www.eatingwell.com/re
cipes/rhubarb_crisp.html

From EatingWell: May/June 2007
Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and red—avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings. (NOTE: I do anyway)

2 servings | Active Time: 15 minutes | Total Time: 50 minutes

Ingredients

1 cup thinly sliced rhubarb
1/2 cup chopped peeled apple
3 tablespoons granulated sugar
1 teaspoon instant tapioca
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 tablespoons all-purpose flour
2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
1 1/2 tablespoons packed dark brown sugar
1 tablespoon finely chopped pecans
1 tablespoon unsalted butter, melted
2 teaspoons pure maple syrup
1/8 teaspoon salt
Preparation

Preheat oven to 350°F.
Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.
Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.
Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.
Nutrition

Per serving : 259 Calories; 9 g Fat; 4 g Sat; 2 g Mono; 15 mg Cholesterol; 47 g Carbohydrates; 3 g Protein; 3 g Fiber; 153 mg Sodium; 294 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrates, 1 1/2 fat

Tips & Notes

Make Ahead Tip: The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups
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Member Comments About This Blog Post
  • TEKRU1
    Kal - I don't think I've ever TRIED rhubarb! But it's red, right? Hmm, this could be my new red veggie this weekend - thanks for the recipe!

    (and yes, I think blogging your recipes is FINE!)
    3209 days ago
  • FITNHEALTHYKAL
    Seven I have also substituted Stevia! I wish I could find a good brown sugar work around but haven't yet texture wise.
    3209 days ago
  • -SEVEN-
    Love rhubarb! I may have to try to lower the sugars with some natural sugar substitutes, but it looks wonderful! Thanks for posting.
    3209 days ago
  • SUETINGE
    Kal, this sounds really good.
    3209 days ago
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