Made with frozen rhubarb and raspberries, this summery raspberry-rhubarb crisp can be enjoyed any time of year!
What You Need
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
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 frozen halved strawberries in syrup for the frozen raspberries.
Prepare using fresh rhubarb.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.