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Razzy Rhubarb Crisp
Razzy Rhubarb Crisp

Razzy Rhubarb Crisp

40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
Made with frozen rhubarb and raspberries, this summery raspberry-rhubarb crisp can be enjoyed any time of year!
What You Need
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9 servings
Original recipe yields 9 servings
8 graham cracker s, broken crosswise in half (16 squares)
1/3 cup flour
1/4 cup margarine or butter, melted
1/3 cup packed brown sugar, divided
2 cups frozen chopped rhubarb, thawed
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
2 Tbsp. cornstarch
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Let's Make It
1
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.
2
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.
3
Bake 15 to 20 min. or until fruit mixture is hot and bubbly and graham topping is lightly browned.
Kitchen Tips
Tip 1
Substitute
Substitute frozen halved strawberries in syrup for the frozen raspberries.
Tip 2
Substitute
Prepare using fresh rhubarb.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 135mg
6%
Total Carbohydrates 34g
12%
Dietary Fibers 3g
11%
Sugars 18g
36%
Protein 2g
4%
Vitamin A
6%
Vitamin C
6%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
9 servings
* 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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