Rhubarb Crisp instead of Pecan Pie

Great recipe by Fruits and Veggies more matters website.

When buying rhubarb, look for thin, crisp, dark pink to red stalks. Be sure to remove and discard the leaves before using since they are poisonous.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Desserts

Think Variety; Think Color: 

Preparation time: 23 minutes

Serves: 6

Cups of Fruits and Vegetables per Serving: 1

Ingredients:

1 pound rhubarb (chopped into 1 inch pieces)
2 sweet red apples (such as Rome or Gala, peeled, cored and sliced)
½ cup orange juice
1 teaspoon ground cinnamon
3 tablespoons Splenda®
1 cup plain bread crumbs
2 tablespoons brown sugar
1 tablespoon olive oil

Preheat broiler. 

In a large saucepan, combine rhubarb, apples, orange juice, cinnamon and 3 tablespoon Splenda®. 

Cover and cook over MEDIUM heat for 5 to 10 minutes, or until the rhubarb is just tender. 

Taste the mixture and add more Splenda® if desired. 

Meanwhile, in a medium bowl, combine bread crumbs, olive oil and brown sugar (2 tablespoons).

Mix well to combine. 

Spread mixture on a foil-lined baking sheet and broil until lightly toasted, about 3 minutes. 

Spoon half of the bread crumb mixture into the bottom of a shallow serving dish. 

Cover with the warm fruit mixture and top with remaining crumb mixture. 

Serve warm.

Each serving provides: An excellent source of vitamin C and a good source of calcium, potassium, and fiber.

    

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 175	Carbohydrates: 33g
Total Fat: 3.6g	Cholesterol: 0mg
Saturated Fat: 0.6g	Dietary Fiber: 3g
% of Calories from Fat: 18%	Sodium: 137mg
Protein: 4g