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Recipe Name: Apple And Rhubard Crisp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
2 1/2 Pound(s) Tart apples, such as granny
Smith
1 Pound(s) Fresh rhubarb
1 Cup(s) Raisins
1/2 Cup(s) Light Brown Sugar
1/2 Cup(s) Sugar
1 Teaspoon(s) Cinnamon
1/2 Cup(s) Water
1 1/2 Sticks butter
2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking Powder
1 Cup(s) Chopped pecans
Directions:
For the apple mixture, peel, halve, core and slice the apples into
wedges. Rinse and string the rhubarb and cut it into 2-inch lengths.
Combine apples, rhubarb and remaining ingredients and place in a 9- by
13- by 2-inch baking dish. For the topping, melt the butter and pour
into a bowl. Stir in sugars. Combine flour with cinnamon and baking
powder and stir to mix; stir into butter and sugar mixture. Stir in
pecans. Separate the topping mixture into large crumbs and distribute
over the top of the apple mixture. Bake at 375 degrees about 45
minutes, until bubbling and well browned. Serve warm or at room
temperature. Recipe Source: COOKING LIVE with Sara Moulton Recipe
curtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9110
broadcast 04-17-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-27-1998
Recipe by: Nick Malgieri

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 150
Total Fat: 17.5g
Cholesterol: 24.4mg
Sodium: 54.7mg
Potassium: 331.1mg
Carbohydrates: 51.3g
Fiber: 3.4g
Sugar: 25.8g
Protein: 4.6g


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