Strawberry Rhubarb Crisp | Skinnytaste

By mrboyton

Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6

Calories: 219.1 • Fat: 7 g • Protein: 3 g • Carb: 38.4 g • Fiber: 3.8 g • Sugar: 23.9 g

Sodium 2.8 mg

Ingredients

• For the filling:
• 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
• For the Topping:
• 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

Preparation

Step 1

Directions:

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 dallop of whipped cream and enjoy!!