Strawberry Rhubarb Crisp

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Strawberry Rhubarb Crisp calories by ingredient


Introduction

Courtesy of eatbetteramerica.com Originally from Prevention Healthy Cooking Courtesy of eatbetteramerica.com Originally from Prevention Healthy Cooking
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 quartered
    2 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 ginger
    3/4 cup sugar
    1 teaspoon ground cinnamon
    1/3 cup whole grain pastry flour
    1/8 teaspoon salt
    2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
    1/2 cup old-fashioned oats
    1 1/2 tablespoons honey

Directions

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.