Rhubarb Blueberry Crisp
A great twist on a classic dish, this is the perfect mix of sweet and tart. Whether you are making this for an event or for your family at home, this treat is sure to please!
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1
192
カロリー
2g
タンパク質
34g
炭水化物
6g
脂質
3g
食物繊維
20g
糖類
7mg
ナトリウム
飽和脂肪酸 3 g · コレステロール 14 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
packed brown sugar
1/4 cup
all-purpose flour
1/2 cup
old fashioned rolled oats
1/2 cup
unsalted butter
1/4 cup · melted
chopped rhubarb
3 cups
blueberries
3 cups
cornstarch
2 tablespoons
sugar
1/4 cup
100% fruit juice (any type)
1 cup
vanilla
1 teaspoon
作り方
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
In a medium bowl, stir together brown sugar, flour and oats.
- 4
Stir in the butter and set aside.
- 5
Spread the rhubarb and blueberries in an 8x8 inch baking dish and set aside.
- 6
In a medium saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat, stirring all the time, until the mixture has thickened. Turn off the heat.
- 7
Stir in vanilla and pour the mixture over the rhubarb and blueberries.
- 8
Crumble oat mixture on top of the fruit.
- 9
Bake for 45 minutes or until topping is browned and fruit is bubbling at edges. Serve warm or cold.
メモ
- •Try strawberries instead of blueberries.
- •Try apple, orange, or cranberry blend 100% fruit juice.
出典: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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