A classic summer dessert. Tart strawberry rhubarb crisp.
- 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.
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.