RCI-DS.004.0152.001
Honey-Rhubarb Crumble
Yield: 6 servings
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- (½-inch sliced rhubarb - (about 1½ lbs) I substituted a 16 oz frozen pkg of rhubarb — (thawed)5½ cups
- ¼ cup
- grated lime rind - or dried lemon peel1 tsp
- 1 unit
- regular oats⅓ cup
- ⅓ cup
- brown sugar¼ cuppacked
- chilled stick margarine - cut into small piece3 tbsp
- vanilla nonfat frozen yogurt1½ cups
Method
1
Preheat oven to 375°F. Lightly coat a 9-inch baking dish with vegetable cooking spray.
2
Combine thawed rhubarb, honey, and grated lime rind in a large bowl, stirring gently until the rhubarb is evenly coated. Transfer the mixture to the prepared baking dish.
3
In a separate bowl, mix together oats, all-purpose flour, and packed brown sugar until combined.
2 minutes
4
Add chilled margarine pieces to the oat mixture and use your fingertips to work the margarine into the dry ingredients until the texture resembles coarse breadcrumbs.
3 minutes
5
Sprinkle the oat crumble mixture evenly over the rhubarb filling, pressing it down gently with the back of a spoon.
2 minutes
6
Bake in the preheated 375°F oven for 35 minutes until the topping is golden brown and the fruit filling is bubbling at the edges.
35 minutes
7
Remove the crumble from the oven and let it cool for 5-10 minutes before serving. Divide into 4 portions and top each serving with ⅜ cup vanilla nonfat frozen yogurt.