Strawberry-rhubarb Betty
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Cakes, Desserts, Fruits, Low-cal | 6 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1 | T | Cornstarch |
| 1 | Pkg 20 oz frozen rhubarb | |
| 2 1/4 | c | Frozen strawberries |
| 3 | Bread, cut into cubes 1 1/2c. | |
| 3/4 | c | Graham cracker crumbs |
| 1/4 | c | Packed light brown sugar |
| 1/2 | t | Ground cinnamon |
| 3 | T | Butter, melted |
INSTRUCTIONS
Preheat oven to 375 degrees. Combine sugar and cornstarch in saucepan. Add rhubarb. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Stir in strawberries. 2. Combine bread, cracker crumbs, brown sugar and cinnamon in small bowl. Stir in butter. 3. Spoon half of fruit mixture into 1 1/2 quart baking dish. Cover with half of bread mixture. Repeat the layering. Cover. Bake 20 minutes. Uncover, Bake 10 minutes more.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 15.3mg
Sodium: 1.7mg
Potassium: 90.3mg
Carbohydrates: 28g
Fiber: 1.3g
Sugar: 25g
Protein: <1g