Rhubarb Strawberry Crisp Recipe
(makes 8 servings)
2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil
Preheat the oven to 350 degrees. In a medium bowl mix together rhubarb, strawberries, and honey. Add cornstarch if you want a thick "pie-like" consistency. Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.
In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly. Spread over the top of the fruit.
Bake for 30 minutes until rhubarb is tender and the topping is browned. Serve warm with a dollop of whipped cream (optional).
For one serving = 117 calories, 3.7 g fat, 1.5 sat fat, 20.2 g carbohydrates, 10.7 g sugar, 2.0 g protein, 2.6 g fiber, 25 mg sodium, 5 SmartPts
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