Strawberry Rhubarb Crisp
- 1 cup rolled oats
- 3 Tbsp. butter, melted
- 1 Tbsp. brown sugar
- 2 cups rhubarb, chopped
- 1 lemon, juice of
- ¼ cup granulated sugar
- 2 tsp. cornstarch
- 2 cups strawberries, diced or sliced
Directions1. Preheat oven to 375°F. 1. Combine oats, melted butter and brown sugar in a bowl until combined. Spread mixture out on a baking sheet. Place in the oven and bake until crispy, about 8-10 minutes. 1. In the meantime, prepare filling. Heat a large skillet to medium high. Add chopped rhubarb and lemon juice, then whisk in sugar and cornstarch. Allow to cook for 1-2 minutes, stirring constantly. Stir in strawberries and allow to cook 1-2 additional minutes, until mixture is thickened and rhubarb is tender. 1. Spoon filling into bowls and top with crumbled oat topping.
For gluten free: Use gluten free oats in place of rolled oats.
Calories 170, Total Fat 7g (Saturated 4g, Trans 0g), Cholesterol 15mg, Sodium 50mg, Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 14g), Protein 2g, Vitamin A 4%, Vitamin C 60%, Calcium 10%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Grilling Kid-friendly Sodium Smart American Vegetarian Dessert Baking