Blueberry-Rhubarb Crisp

 

2

cups Honey Nut Clusters® cereal

3/4

cup packed brown sugar

1/3

cup Gold Medal® whole wheat flour

1

teaspoon grated lemon peel

1

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

4

cups chopped fresh rhubarb

1

cup fresh blueberries

1/4

cup chopped pecans

• 1 Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet. Set aside.
• 2 In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg. Stir in rhubarb and blueberries. Spoon into baking dish. Sprinkle with crushed cereal and pecans.
• 3 Bake 30 to 40 minutes or until rhubarb is tender when pierced with a fork. Let stand 30 minutes before serving.