Comida Kraft
Recipe Box

Razzy Rhubarb Crisp

Prep Time
20
min.
Total Time
40
min.
Servings

9 servings

Made with frozen rhubarb and raspberries, this summery raspberry-rhubarb crisp can be enjoyed any time of year!

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What You Need

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Make It

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  • Cover bottom of 8-inch square pan with 9 graham squares. Coarsely crush remaining graham squares; place in medium bowl. Add flour, margarine and 2 Tbsp. sugar; mix well.
  • Cook rhubarb, berries, remaining sugar and cornstarch in saucepan on medium heat 6 to 8 min. or until mixture thickens and comes to boil, stirring occasionally. Cook and stir 1 min. Spoon over grahams in baking pan; sprinkle with crushed graham mixture.
  • Bake 15 to 20 min. or until fruit mixture is hot and bubbly and graham topping is lightly browned.

Substitute

Substitute frozen halved strawberries in syrup for the frozen raspberries.

Substitute

Prepare using fresh rhubarb.

Servings

  • 9 servings

Nutritional Information

Serving Size 9 servings
AMOUNT PER SERVING
Calories 200
Total fat 7g
Saturated fat 1g
Cholesterol 0mg
Sodium 135mg
Carbohydrate 34g
Dietary fiber 3g
Sugars 18g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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