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Prep 20min
Total1hr30min
Servings6
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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
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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.
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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.
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