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Blueberry-Rhubarb Crisp

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 6
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Honey Nut Clusters® cereal provides a crunchy addition to this tasty fruit dessert.
Updated Sep 15, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the blueberries you're using are rather tart, add an additional tablespoon brown sugar.
  • tip 2
    This crisp that tastes and looks terrific also has lots of fruit, fiber, vitamins and minerals.

Nutrition

270 Calories, 4g Total Fat, 3g Protein, 54g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
110mg
5%
Potassium
390mg
11%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
17%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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