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Strawberry Rhubarb Crisp

A classic summer dessert.  Tart strawberry rhubarb crisp.

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It all started when a co-worker brought me a huge bag of fresh rhubarb…oh the possibilities!

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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.

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In a large bowl combine rhubarb with strawberries.

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Mix in the lemon juice, cornstarch and 1/4 cup of sugar.

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Spoon fruit mixture into large baking dish.

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Combine remaining 1/4 cup sugar with oats, flour & cinnamon. Add canola oil. Mix well  – until oats are evenly coated and clump together.

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Spread on top of fruit mixture, patting down with back of spoon.

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Back for 35-40 minutes, until crisp on top and fruit is bubbling. See below! 😉

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Serve warm with a splash of blend cream or vanilla frozen yogurt.

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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.

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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.

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Enjoy!

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