Rhubarb Crisp

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Strawberries and rhubarbs combine in a healthier crisp made with skim milk and egg substitute.

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Ingredients

  • 1 lb. rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)
  • 1 qt. fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
  • 1 small package sugar-free strawberry or cherry Jell-O
  • 2/3 C. boiling water
  • 1 C. reduced-fat Bisquick
  • 1/2 C. skim milk
  • 1/3 C. sugar
  • 1/4 C. egg substitute (or 3 egg whites)
  • 1 tsp. butter flavor extract

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Directions

In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 C. boiling water over the Jell-O. In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.

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