Strawberry Rhubarb Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian FarmŽ frozen organic strawberries, thawed and quartered2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)1/4 teaspoon ground ginger3/4 cup sugar1 teaspoon ground cinnamon1/3 cup whole grain pastry flour1/8 teaspoon salt2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter1/2 cup old-fashioned oats1 1/2 tablespoons honey
1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.
2. Meanwhile, heat oven to 400°F. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LIBERRYNWRTER.
2. Meanwhile, heat oven to 400°F. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LIBERRYNWRTER.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 36.7 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 5.9 g
- Protein: 2.8 g
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