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Full Online Book HomeLearning KitchenDesserts - Fruit - Rhubarb Crunch
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Desserts - Fruit -  Rhubarb Crunch Post by :awright505 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2751

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Desserts - Fruit - Rhubarb Crunch

1 cup (3 ounces) quick oats
6 tablespoons flour
1 teaspoon cinnamon
3 tablespoons brown Sugar Twin
1/4 cup reduced-calorie margarine, melted
4 cups diced rhubarb
1 (4 serving size) Jell-O sugar free strawberry gelatin
1 (4 serving size) Jell-O sugar free Vanilla cook-and-serve pudding mix
1 1/2 cups water
1 teaspoon vanilla extract


Preheat oven to 350º. In a medium bowl, combine oats, flour, cinnamon, and Brown Sugar Twin until well blended. Add melted margarine. Mix until crumbly. Set aside.

Place rhubarb in an 8 x 8 inch baking dish. In medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook to boiling, stirring constantly. Remove from heat. Stir in vanilla extract. Pour hot mixture over diced rhubarb. Top with crumbs. Bake 1 hour. Cool on wire rack.

Hint: 1 tablespoon Cool Whip Free or Lite is a great topping.

Serves 6.
Exchange= 1 starch, 1 fat, 1 free food
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Desserts - Fruit -  Rhubarb Meringue Dessert
Crust: 2 c. flour 2 TBS. sugar 1/2 c. butter, softened Filling: 5 c. rhubarb, cut up 6 egg yolks (save whites) 2 c. sugar 1/4 tsp. salt 1 c. evaporated milk 6 TBS. flour Meringue: 6 egg whites 3/4 c. sugar 1/4 tsp. cream of tartar Mix crust ingredients together until crumbly. Press in bottom of 9x13 pan. Bake at 350° for 10 minutes. Spread rhubarb over baked crust. Beat remaining filling ingredients together and pour over rhubarb. Bake another 40 minutes. Beat egg whites and gradually add sugar and cream of tartar. Beat to a stiff meringue.
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Bottom: 1/2 c. butter 1/2 c. sugar 2 c. flour 1/4 tsp. salt Middle: Beat 6 eggs yolks Add 2 c. sugar 1/4 tsp salt 2 T. flour 1 c. cream 5 c. cut up rhubarb Meringue: Beat 6 egg whites 1/2 c. sugar Mix bottom ingredients and press into a greased 9 x 13-inch pan. Bake at 350 degrees.Beat egg yolks and add remaining ingredients.Pour over crust. Bake 1 hour at 325°.
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