Gingersnap Rhubarb Crisp

Here is another great recipe that comes from mom's recipe cards. I also found a good book with some recipes that help you stay healthy I thought I would share. Some recipes that help you stay healthy.

1 cup gingersnap crumbs (20 cookies)
1/2 cup quick cooking oats (no instant)
1/4 teaspoon nutmeg
2 pounds fresh rhubarb cut into 1-inch pieces (6 cups)
1 cup sugar
1/2 cup brown sugar tightly packed
3 tablespoon butter

Preheat oven to 350 degrees.

Combine gingersnap, nutmeg and oats in a small bowl.

Combine brown sugar, sugar and rhubarb in a large bowl.

Grease a 2-quart casserole dish and sprinkle 1/4 cup of the gingersnap mixture on the bottom.

Add the 1/2 of the rhubarb mixture, then sprinkle 1/2 cup of the gingersnap mixture on top of that.

Add the remaining rhubarb mixture and top with the remaining gingersnap crumbs.

Bake in the oven for 35 to 40 minutes until the top is golden brown and bubbling in the middle.

Serve with ice cream or cool whip.

Each serving is 429 calories and has only 85 grams carbohydrates.