BERRY RHUBARB CRISP
Yummy spring fruit crisp chocked full of flavor!
This is a school food service spring recipe for rhubarb, berries, and local grains.
Cooking and prep level: Intermediate
- Prep Time40 min
- Cook Time50 min
- Total Time1 hr 30 min
- Yield75
- Serving Size1 cup/154 g
- Energy280 cal
Ingredients
- 6 quarts+ 1½ cups assorted fresh Berries sorted, cleaned; blueberries, raspberries, or strawberries- (cut into chunks)
- 3 quarts Rhubarb, fresh sliced ½ inch thick pieces
- 1 quart + 2 cups Sugar, white
- 3¾ cups Enriched, All-Purpose Flour
- 3 T Cinnamon
For The Crust
- 13½ oz Oats, regular, rolled
- 1 lbs 1 oz Whole Wheat Flour
- 1½ tsp Salt
- 3 cups Brown Sugar (not packed)
- 1½ cups Margarine (trans fat-free oil)
- 3 cups Walnuts chopped
Method
1
Combine berries, rhubarb, sugar, flour, and cinnamon in a large bowl.
2
Pour berry mixture into a 20x12x2½ pan.
3
In another bowl, combine Oats, wheat flour, brown sugar, walnuts and margarine in a food processor, fitted with a steel blade.
4
Process 1-2 minutes until mixture resembles a crumbly texture.
5
Spread topping over berries.
6
Bake: Conventional 350 F for 50-60 mins., Convection 325 F for 40-45 mins.
7
May be served cooled or warm. Cut each pan 5×5 or scoop a scant 1 cup serving.
Nutrition Facts
- 75 servings per container
- Serving Size1 cup/154 g
- Amount per serving
- Calories280
- % Daily Value*
- Total Fat8 g10.26%
- Saturated Fat1 g5%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium50 mg2.17%
- Total Carbohydrate52 g18.91%
- Dietary Fiber4 g14.29%
- Total Sugars32 g
- Protein4 g8%