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Filling
- 3 cups diced rhubarb (750 mL)
- 2 cups sliced strawberries (500 mL)
- 1/2 cup brown sugar (125 mL)
- 2 Tbsp cornstarch (30 mL)
- 1/2 tsp cinnamon (2 mL)
- 1 tsp vanilla extract (5 mL)
Topping
- 3/4 cup old fashioned large flake oats (175 mL)
- 1/4 cup whole wheat flour (60 mL)
- 1/4 cup chopped walnut pieces (60 mL)
- 2 Tbsp wheat germ (30 mL)
- 1/2 tsp cinnamon (2 mL)
- 2 Tbsp brown sugar (30 mL)
- 3 Tbsp canola oil (45 mL)
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- Preheat oven to 375°F (190°C).
- Combine rhubarb and strawberries (thaw and drain if using frozen fruit) in the bottom of an 8 x 8 inch (20 x 20 cm) baking dish.
- In a small bowl mix sugar, cornstarch, cinnamon.
- Add sugar and cornstarch to fruit and mix well.
- Stir vanilla into to fruit mixture. Set aside.
- In a medium sized bowl, mix oats, whole wheat flour, walnut pieces, wheat germ, cinnamon and brown sugar.
- Add canola oil and stir until well distributed throughout mixture.
- Sprinkle topping over fruit.
- Bake for 40 to 45 minutes.
Strawberry Rhubarb Crisp
In our house, the first thing we make with freshly picked rhubarb is a good old fashioned rhubarb crisp. We love the crunchy, crumbly topping with a warm tangy filling accompanied by a scoop of sweet, creamy ice cream. If you enjoy your filling on the sweet side, add a few more tablespoons of sugar to the filling portion of this recipe. If you enjoy a bit of that tanginess from the rhubarb, then you’ll love this recipe just the way it is.
- Makes
- 6-8
Nutritional Analysis
- Serving Size
- 1 scoop
- Servings
- 6-8
- Calories
- 237
- Total Fat
- 8.9 g
- Saturated Fat
- 0.8 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Carbohydrates
- 36.6 g
- Fiber
- 3.9 g
- Sugars
- 21.8 g
- Protein
- 4.2 g
- Potassium
- 317 mg