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Blueberry-Rhubarb Crisp

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

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.

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

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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