Nothing says spring like rhubarb. Quick-to-prepare, single-serving fruit crisps like this one are an easy way to get dessert on the table anytime. When buying or picking rhubarb, select stalks that are firm and reda "avoid ones that are soft and waggly. And if you slice it very thinly, there's no need to peel off any outer strings.

Servings: 2 servings
Total Time: 50 minutes
Ease of Preparation: Easy
Cuisine: American
Type of Dish: Desserts
Health: Low Cholesterol, Low Sodium

Ingredients:

1 cup thinly sliced rhubarb

1/2 cup chopped peeled apple

3 tablespoons granulated sugar

1 teaspoon instant tapioca

1/4 teaspoon plus 1/8 teaspoon ground cinnamon , divided

2 tablespoons all-purpose flour

2 tablespoons old-fashioned rolled oats (not steel-cut or instant)

1 1/2 tablespoons packed dark brown sugar

1 tablespoon finely chopped pecans

1 tablespoon unsalted butter , melted

2 teaspoons pure maple syrup

1/8 teaspoon salt

Steps:

1: Preheat oven to 350 F.

2: Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups.

3: Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture.

4: Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving.

Nutrition: (Per serving)

Calories - 259
Carbohydrates - 47
Fat - 9
Saturated Fat - 4
Monounsaturated Fat - 2
Protein - 3
Cholesterol - 15
Dietary Fiber - 3
Potassium - 294
Sodium - 153

The topping (Step 3) will keep, covered, in the refrigerator for up to 1 week. | Equipment: Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups

Related Links:

  • Strawberry-Rhubarb Bread Pudding
  • EatingWell Advanced Recipe Search