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    Rhubarb Crisp


    Source of Recipe


    Internet

    List of Ingredients




    1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain)
    1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries)
    1 small package sugar-free strawberry or cherry Jell-O
    2/3 cup boiling water
    1 cup reduced-fat Bisquick
    1/2 cup skim milk
    1/3 cup sugar
    1/4 cup egg substitute (or 3 egg whites)
    1 tsp. butter flavor extract (I left this out and couldn't tell the difference)

    Recipe



    In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup boiling water over the Jell-O.

    In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.

    4 servings
    about 3 POINTS each

 

 

 

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