Dessert

Rhubarb-Apricot Crisp is for Dessert.

Rhubarb-Apricot Crisp takes 10 minutes to prepare.

Rhubarb-Apricot Crisp takes 40 minutes to cook.

Rhubarb-Apricot Crisp makes 8 servings.

The ingredients for Rhubarb-Apricot Crisp are:

2 cups diced Rhubarb
2 cups sliced pitted apricots
2 tablespoons lemon juice
2 cups rolled oats
1/4 cup sugar
1/4 cup butter
2 tablespoons water

Here is how you make Rhubarb-Apricot Crisp:

Preheat the oven to 350 degrees. Toss the rhubarb and apricots with the lemon juice and set aside. Combine the rolled oats, sugar, and butter and mix thoroughly. Remove 1 cup and set aside. Add the water to the remainder and mix until crumbly. Spray a 9-inch square baking pan lightly with a nonstick spray. Pat the oat mixture into the pan. Spread the apricots evenly over this and top with the reserved crumb mix. Bake 35-40 minutes, until the top crust is lightly browned.Number of Servings: 8Recipe submitted by SparkPeople user JACQUET.

The nutritional information for Rhubarb-Apricot Crisp is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.2

• Total Fat: 7.4 g
• Cholesterol: 15.5 mg
• Sodium: 2.3 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.0 g
• Protein: 3.1 g