Strawberry Rhubarb White Chocolate Crisp |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I love Rhubarb so much, and changed up my recipe Lulu's Apple Crisp to accommodate rhubarb and added strawberry jello for sweetness and so that the rhubarb isn't so watery (which rhubarb tends to do when cooked). I use the sugar-free strawberry jello to cut down on some of the sugar, but you can use the jello with sugar as well. I've tried other flavors, but in my opinion, the strawberry tastes the best with the rhubarb. Ingredients:
4 cups rhubarb, chopped |
1 (1/3 ounce) package sugar-free strawberry gelatin |
1 1/2 cups brown sugar |
1 1/2 cups flour |
3/4 cup butter, melted |
1/2 cup white chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
3. Bake for 20 minutes.
4. While apples are baking, mix the rest of the ingredients.
5. Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.
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