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Raspberries
Raspberries and rhubarb crisp
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
6
Freezing
Yes
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
15% country style cream up to taste (optional)
For the fruits :
500 ml (2 cups) of sliced rhubarb
500 ml (2 cups) of raspberries
125 ml (½ cup) of sugar
30 ml (2 tablespoons) of flour
15 ml (1 tablespoon) of lemon juice
For the crisp :
180 ml (¾ cup) of sifted all purpose flour
60 ml (¼ cup) of oat flakes
250 ml (1 cup) of packed brown sugar
125 ml (½ cup) of butter
2,5 ml (½ teaspoon) of salt
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This week's specials
Raspberries and rhubarb crisp
From
Mar 19
to
Jan 01
Preparation
Preheat oven at 190 C (375 F).
In a baking plate of 20 cm (8 inches), carefully mix rhubarb with raspberries.
In a bowl, mix sugar and flour. Add to the mix of rhubarb and raspberries. Spray the preparation with lemon juice.
Prepare the crisp. In another bowl, roughly mix with a fork flour with oat flakes, brown sugar, butter and salt. Continue mixing with your hands until the preparation is crumbly.
Spread the crisp over the fruits and press lightly.
Oven bake 40 minutes, until rhubarb tenders. Serve hot with a bit of cream, if deired.
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