Zutaten für Strawberry Rhubarb White Chocolate Crisp
- 4 cups chopped rhubarb
- 1 (3 ounce) package sugar-free strawberry gelatin
- 1/2 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter (1 stick)
- 1/2 cup chopped white chocolate
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
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Zubereitung von Strawberry Rhubarb White Chocolate Crisp
- Preheat oven to 350°F (175°C).
- In a 13x9 inch baking dish, combine 4 cups chopped rhubarb and 1 (3 oz) package sugar-free strawberry gelatin. Mix gently.
- Bake for 20 minutes.
- While the rhubarb is baking, prepare the crisp topping: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup chopped white chocolate, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Mix with your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Remove the rhubarb from the oven. Sprinkle the crumble topping evenly over the rhubarb.
- Bake for an additional 40 minutes, or until the topping is golden brown and the rhubarb is tender. Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
124g
Fat
43g
Carbs
15g
