(3 1/2 cups) frozen pitted dark sweet cherries, thawed
(3/4 cup) sugar, divided
(2 Tbsp.) cornstarch
(1 cup) fresh or frozen rhubarb, thawed and chopped
(2 Tbsp.) fresh basil, minced
(1/2 cup) all-purpose flour
(1/2 cup) quick-cooking oats
(1/4 cup) packed brown sugar
(1/4 tsp.) salt
(1/4 cup) reduced-fat margarine
Servings
8
Dessert
Cherry Rhubarb Crisp
A sweet cherry and rhubarb crisp with a brown sugar oat topping.
Preparation Time
About 15 minutes
Cook Time
About 35 minutes
Instructions
1Preheat oven to 350°F. Drain cherries over a bowl to reserve juice. Transfer to a measuring cup, add water to equal 1/2 cup total.
2Combine 1/2 cup sugar, cornstarch and juice mixture in an 8 in. microwave-safe baking dish. Microwave on High 3-4 minutes, stirring every so often. Mix in rhubarb, basil, cherries and rest of sugar.
3Combine flour, oats, brown sugar and salt in a small bowl. Use 2 knives to cut in margarine until crumbly. Top cherries with mixture.
4Bake 30-35 minutes. Serve warm.
Nutritional Information
Serving Size: 1/2 cup
Amount Per Serving:
Calories 229
Total Fat 4 g
Total Carbohydrate 50 g
Protein 2 g
Cholesterol 0 mg
Sodium 115 mg
Fiber 1 g
Additional Information
Recipe Category: Dessert
Recipe Subcategory: Cobblers and Crisps
Recipe Ethnicity: N/A
Dietetic Info:
Glycemic Index:
Gluten Free: No
Vegetarian/Allergen Info: Contains Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.