A classic summer dessert. Tart strawberry rhubarb crisp.
It all started when a co-worker brought me a huge bag of fresh rhubarb…oh the possibilities!
Ingredients:
- 4 cups Rhubarb, diced
- 2 cups Strawberries, sliced
- 1 tbsp Lemon Juice
- 1 tbsp cornstarch
- 1/2 cup sugar, divided into (2) 1/4 cups
- 1 cup oats
- 1/2 cup spelt flour (or whole wheat)
- 1 tsp cinnamon
- 1/4 cup canola oil
Pre-heat oven to 350 degrees.
In a large bowl combine rhubarb with strawberries.
Mix in the lemon juice, cornstarch and 1/4 cup of sugar.
Spoon fruit mixture into large baking dish.
Combine remaining 1/4 cup sugar with oats, flour & cinnamon. Add canola oil. Mix well – until oats are evenly coated and clump together.
Spread on top of fruit mixture, patting down with back of spoon.
Back for 35-40 minutes, until crisp on top and fruit is bubbling. See below! 😉
Serve warm with a splash of blend cream or vanilla frozen yogurt.
If you’re expecting a sweet crisp then this is not for you. Add another cup of sugar to the recipe above and that should do the trick. This stuff is tart with a hint of sweetness. Just the way I like it. And, significantly lower in calories.
I calculated the nutrition information using SparkRecipes.com. I divided the crisp up into 6 large servings, that worked out to approx 270 calories or 5 WWs points.
Enjoy!
