Rhubarb And Raspberry Crunch Layer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 3/8 | c | Rolled oats |
| 1 1/3 | c | Digestive or ginger cookies |
| crushed | ||
| 1/3 | c | Mixed chopped nuts |
| 6 | oz | Sugar, divided in half |
| Cinnamon | ||
| 3 2/3 | c | Rhubarb, cut into 1" pieces |
| 1 1/2 | c | Frozen raspberries, thawed |
| 1/2 | c | Butter, melted |
INSTRUCTIONS
Mix together butter, biscuits, nuts, half the sugar and connamon In another bowl mix remaining sugar and fruits together. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture. Repeat layers. Bake at 190 degrees for 30-40 minutes on the fourth shelf. Serve hot or cold with ice cream or cream. Posted to RecipeLu list by: by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998, converted by MC_Buster. Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2086
Calories From Fat: 1038
Total Fat: 119.4g
Cholesterol: 244mg
Sodium: 629.6mg
Potassium: 3254.8mg
Carbohydrates: 257.1g
Fiber: 35g
Sugar: 185.2g
Protein: 24.4g