Strawberry Rhubarb Crisp
A crisp mingling the flavors of rhubarb and strawberries.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup sugar (for topping)
- 1 tsp nutmeg
- 1 dash of salt
- 6 Tbsp butter, softened
- 3/4 cup rolled oats
- 2 pint baskets California strawberries, stemmed and halved (divided)
- 3 cup rhubarb slices, sliced 1/3-inch thick
- 2/3 cup sugar (for filling)
- 1 Tbsp cornstarch
Directions:
Preheat oven to 400ºF.
CRISP TOPPING: In large bowl mix the flour, 3/4 cup sugar, nutmeg and salt and blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.
STRAWBERRY-RHUBARB FILLING: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish.
Cover evenly with Crisp Topping. Bake in center of pre-heated oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries.
Variations:
If desired, top with lowfat whipped topping or ice cream (see suggested recipes below).
Serving suggestions not included in nutritional analysis.
Nutritional Info (per serving)
| CALORIES | 323 cals |
| Kilojoules | 1,352 kJ |
| Fat | 10.0 g |
| Saturated Fat | 5.0 g |
| Cholesterol | 23 mg |
| Sodium | 128 mg |
| Carbohydrates | 58.0 g |
| Fiber | 3.0 g |
| Total Sugars | 41.0 g |
| Protein | 3.0 g |
| Calcium | 65.0 mg |
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