Cranberry-Rhubarb Crisp

  • Yield: 10 servings


9cups frozen rhubarb, thawed and drained
1cup dried cranberries
1/3cup cranberry juice
2tablespoons cornstarch
1/2cup granulated sugar
1/4cup brown sugar
3tablespoons lemon juice
3/4cup all-purpose flour
1/2cup Grapenuts cereal
1/2cup chopped walnuts
3/4cup brown sugar
1/2teaspoon salt
8tablespoons light butter, chilled and cut into small pieces


  1. Preheat oven to 350F.
  2. Combine first 7 ingredients (rhubarb through lemon juice) and place in a 3-quart baking dish.
  3. Combine flour, Grapenuts, walnuts, brown sugar and salt in a bowl. Add butter and cut in using a pastry blender or 2 knives until mixture resembles coarse meal. Scrape onto top of fruit mixture.
  4. Place dish on a rimmed baking sheet to catch drips. Bake about 1 hour, until top is browned and fruit is bubbly.

Nutritional Info *per serving

  • Calories 300
  • Fat 9g
  • Cholesterol 12mg
  • Sodium 2-1mg
  • Carbohydrate 60g
  • Fiber 3g
  • Protein 3g