Wednesday, June 5, 2013

Rhubarb Crisp with Orange Juice and Zest

It isn't Spring without rhubarb crisp.  I love the tart and tangy flavor tamed by a scoop of vanilla Edy's Slow Churned Yogurt Blend.  For years I have tweaked this Martha Stewart rhubarb crisp recipe.

These are the things I do differently:

  • Bake in a buttered 13 x 9, not ramekins
  • Use 1/4 cup of Splenda Brown Sugar, instead of 1/2 cup of regular brown sugar.  The Splenda version has a sweetness that compliments the rhubarb perfectly.  This is the only recipe I make with a Splenda product. 
  • I use a touch of vanilla extract and skip the vanilla bean
Serve a generous portion in a bowl with a scoop of Edy's vanilla yogurt blend.  
Yum yum yum yum yum.

No comments: