Peach and Rhubarb Crisp
- Serves 8
- Prep time 15 minutes
- Cook time 30 minutes
Nutrition facts
Per serving: Calories 259, Protein 3 g, Fat 7 g, Carbohydrates 49 g, Fibre 3 g, Iron 2 mg, Calcium 62 mg, Sodium 31 mg
Peach and Rhubarb Crisp
Also needed
- 60 ml (¼ cup) butter, softened
- 160 ml (⅔ cup) flour
Preparation
- Preheat the oven to 190°C (375°F).
- In a bowl, mix 125 ml (½ cup) brown sugar with the cereal, butter and 125 ml (½ cup) flour.
- In another bowl, mix the fruit with the rest of the brown sugar and flour. Add the lemon juice.
- Distribute the fruit into four ramekins. Top with the cereal mix.
- Bake for 30 to 35 minutes.
Keeping rhubarb fresh
It’s rhubarb season, and gardens and markets are overflowing with the stuff! Rhubarb can be kept for a few days in the refrigerator, but it’s a good idea to freeze the vegetable since it wilts quickly. Peel it, cut it into pieces and place the pieces in freezer bags.
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