I often will tweak a recipe to make it my own. This recipe is a result of tweaking.
Last summer we received some rhubarb. I know there are people who don’t like rhubarb, but read on… it’s not overpowering.
I am allergic to strawberries so I couldn’t make the “usual” strawberry/rhubarb dessert. We love blueberries and apples, so I tried to find a recipe that I could use. I found several “rumbleberry” (rhubarb, blackberry, raspberry, blueberry, and apple) recipes. I used one as inspiration and came up with this recipe. I followed the mixing from original recipe and we devoured it, but the rhubarb was still more sour than we preferred. So time for more tweaking. We loved the second batch – so much I made it twice in a week! 😀
Well, several months later, it’s time for fresh fruit again! I have two versions, one with sugar and one with sugar/Splenda mixture. For this post, I am using the sugar/Splenda mix.
Cast of Characters: Splenda Sugar Blend for Baking, Cornstarch, Ground Cinnamon, Ground Nutmeg, Rhubarb, Apples, Blueberries, Oats, Splenda Brown Sugar Blend, Flour, Smart Balance
Yes, the picture has sugar instead of the Splenda Sugar Blend for Baking. I changed my mind when I made this… please forgive me.
For the base, in a large bowl, mix the Splenda-Sugar, cornstarch, cinnamon and nutmeg together.
Cut rhubarb into one 1 inch pieces…
Add to bowl with Splenda-Sugar mixture and stir…
By doing this at the beginning allows the rhubarb to soak up the sugar…
Core and thinly slice apples and put in bowl with rhubarb.
Add blueberries to other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture. Pour fruit mixture into a 9×13 inch glass baking dish. I use my Pampered Chef rectangular baker.
For topping, in a large bowl, combine oatmeal, flour, Splenda-brown sugar and cinnamon together.
Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly, (no big chunks).
Pour oatmeal/sugar/butter mixture over the fruit.
Evenly distribute topping over fruit…
Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.
Serve warm. It’s even better with a scoop of vanilla ice cream. This picture shows the rhubarb in whole pieces, but I have to admit this photo is from last year… we at it too fast on Sunday so I couldn’t get a picture… 😉
Even if you don’t like rhubarb, you really should try this…
To get a printer friendly copy of the recipe, go here. (If link doesn’t work it is because the recipe is still under review.)
Blueberry, Apple and Rhubarb Crisp with Splenda and Smart Balance
Serving Size: 16
Yield: 1 9×13 pan
1 cup Splenda Sugar Blend for Baking
3 tablespoons Cornstarch
1 teaspoon Cinnamon, ground
1 pinch Nutmeg, ground
2 cups Rhubarb, chopped into 1 inch pieces
3 medium Apples, cored, sliced thin, skin left on
2 cups Blueberries
2 cups Oats, quick oats
1/2 cup Splenda Brown Sugar Blend
1/2 cup Flour
4 tablespoons Smart Balance (4T = 1/4 cup)
1/2 teaspoon Cinnamon
1. Preheat oven to 400 degrees F (175 degrees C).
2. In a large bowl, mix the Splenda-Sugar, cornstarch, cinnamon and nutmeg together.
3. Cut rhubarb into one 1 inch pieces and add to bowl with Splenda-Sugar mixture.
4. Core and thinly slice apples and put in bowl with rhubarb.
5. Add blueberries to other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture.
6. Pour fruit mixture into a 9×13 inch glass baking dish.
7. In a large bowl, combine oatmeal, flour, Splenda-brown sugar and 1/2 teaspoon cinnamon together.
8. Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly, (no big chunks).
9. Pour oatmeal/sugar/butter mixture over the fruit.
10. Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.
11. Serve warm. It’s even better with a scoop of vanilla ice cream.
NOTE: Rhubarb may be a bit tart… squish it a bit with the warm blueberry and apple juice. YUMMMMM!
NUTRITION FACTS from MacGourmet:
Amount Per Serving
Total Fat: 2.90g
Total Carbs: 37.45g
Dietary Fiber: 2.72g