Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Rhubarb Crisp
Details
- Serving Size: 6
- Dairy-Free: True
- Weight Watchers: 14 Points
Cuisine
- dessert
Ingredients
- 5 cups fresh or frozen rhubarb
- 3/4 cup granulated sugar
- 1/2 cup regular rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup plus 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg, ginger or cinnamon
- 1/4 cup butter or margarine
- 1/4 cup chopped nuts or coconut
Instructions
Thaw rhubarb if frozen, but do not drain.
Place fruit in a 2-quart square baking dish and stir in the granulated sugar
In a medium bowl, combine the oats, brown sugar, flour, and spice.
Cut in butter or margarine until mixture resembles coarse crumbs.
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