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Author Topic: RHUBARB BROWN BETTY  (Read 1345 times)
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Location: Manchester, NJ

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« on: March 21, 2009, 04:45:35 AM »


Prep: 15 min, Cook: 40 min.

For 4 Servings:

1 lb. rhubarb, cut into 1 inch pieces
1-1/2 cups fresh breadcrumbs
1 cup graham cracker crumbs
1/2 cup brown sugar, firmly packed
3/4 tsp. ground cinnamon
3/4 tsp. nutmeg
1 tsp. lemon zest
1 tsp. orange zest
1/4 lb. unsalted butter, melted
1/2 cup raisins
2 cups vanilla frozen yogurt
Preheat oven to 375°F. Place rhubarb in a steamer basket over boiling water. Cover pan and steam 7-10 minutes, or until just softened. Transfer rhubarb to a mixing bowl and mash. Set aside. Combine next 7 ingredients in a mixing bowl. Pour melted butter over crumb mixture and combine thoroughly. Press 1/3 of mixture evenly into the bottom of a buttered baking dish. Spread half the cooked rhubarb over breadcrumb mixture. Sprinkle with half the raisins. Repeat process with remaining rhubarb and raisins. Top with remaining breadcrumbs. Bake about 30 minutes, or until top is golden. Serve with frozen yogurt.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 683, fat 31.3g, 40% calories from fat, cholesterol 64mg, protein 8.4g, carbohydrates 98.1g, fiber 4.5g, sugar 77.8g, sodium 350mg, diet points 15.9.

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