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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apple-Rhubarb Crisp

Source: dlife

Apples and rhubarb give both sweetness and tartness to this fruit crisp recipe.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	186.9

Total Carbs	34.5 g

Dietary Fiber	2.8 g

Sugars	20.1 g

Total Fat	5.6 g

Saturated Fat	0.9 g

Unsaturated Fat	1.7 g

Potassium	47.7 mg

Protein	2.0 g

Sodium	4.5 mg

Dietary Exchanges 5.6 Fat, 0.4 Fruits, 0.8 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Filling 2.0
2 each medium apples 2.0
2 cup Rhubarb, frozen 0.5
0 1/2 cup sugar 1.0
1 tbsp cornstarch

Topping 0.6667
0.6667 cup quick cooking rolled oats 0.5
0 1/2 cup white all purpose flour 0.25
0 1/4 cup packed light brown sugar 3.5
3 1/2 tbsp Margarine, 80% fat, unsalted, tub

Directions

Stir together the filling ingredients to mix well in a large bowl; then let stand for 1 hour.
Spoon into an ungreased 8-inch square baking pan or 1-quart casserole dish.
Preheat the oven to 375 degrees F; then stir together the topping ingredients except the margarine in a medium bowl.
Using a pastry blender, cut the margarine into the topping until the mixture resembles coarse crumbs; then sprinkle the topping over the apple-rhubarb mixture.
Bake, uncovered, for 30 to 40 minutes, or until the topping is light brown; then let cool for about 20 minutes before serving.