• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

219 Cals 3 Protein 38.5 Carbs 7 Fats
PREP TIME:
10 mins
COOK TIME:
40 mins
TOTAL TIME:
50 mins
YIELD:8 SERVINGS
CUISINE:American
The perfect ending to a meal is a homemade warm fruit crisp topped with a dollop of whipped cream. Spring rhubarb and strawberries are the perfect combination of sweet and tart and work so well together for this comforting dessert.
INGREDIENTS
For the filling:
20 ounces strawberries, hulled and quartered
12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
1/2 orange, zested and juiced
1 tbsp cornstarch
1/4 cup honey
For the Topping:
3/4 cup quick oats, I used gluten-free
1/3 cup 100% gluten-free or white whole wheat flour
2.25 ounces light brown sugar or coconut palm sugar
1/2 tsp cinnamon
3 tablespoons butter, melted
INSTRUCTIONS
Heat oven to 375 degrees.
Combine strawberries and rhubarb in an oven safe dish.
Add 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 frozen yogurt or whipped cream if desired.
Serving: 1/2 cup, Calories: 219kcal, Carbohydrates: 38.5g, Protein: 3g, Fat: 7g, Sodium: 3mg, Fiber: 4g, Sugar: 24gBlue Smart Points:7Green Smart Points:9Purple Smart Points:7Points +:6