Menu Enter a recipe name, ingredient, keyword...

á-29897

Strawberry Rhubarb Crisp

By

Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6
Click to deleteCalories: 219.1 • Fat: 7 g • Protein: 3 g • Carb: 38.4 g • Fiber: 3.8 g • Sugar: 23.9 g
Sodium 2.8 mg

Google Ads
Rate this recipe 5/5 (2 Votes)

Ingredients

  • For the Topping:
  • 1 lb strawberries, hulled and quartered
  • 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
  • 1/2 orange, zested and juiced
  • 1 tbsp cornstarch
  • 1/4 cup agave nectar or honey
  • 1 cup Quaker quick oats
  • 1/2 cup 100% white whole wheat flour
  • 1/2 cup light brown sugar, not packed
  • 1/2 tsp cinnamon
  • 1/4 cup butter, melted

Details

Servings 8

Preparation

Step 1

Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.




Add agave nectar (or honey)...



Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.




Mix remaining ingredients for the topping in a medium bowl then spread over fruit.



Bake until topping is golden brown and fruit is bubbling, about 40 minutes.



Serve with a scoop of fat free frozen yogurt or a dollop of whipped cream and enjoy!!

You'll also love

Review this recipe

Old-Fashioned Strawberry Pie Strawberry Vanilla Buttercream Cheesecake Shortcake