Thursday, April 5, 2012

Blueberry rhubarb crisp

2 cups Honey Nut Clusters cereal
3/4 cup packed brown sugar
1/3 cup Golden 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 SVO 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 sightly crush with a 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. Makes six servings.


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