Strawberry Rhubarb Crisp
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5.0
45 reviews
Excellent
Strawberry Rhubarb Crisp
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Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the perfect easy spring dessert!
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Ingredients
- 20 ounces strawberries (hulled and quartered)
- 3/4 cup quick oats (I used gluten-free)
- 12 ounces rhubarb stalks (about 5 or 6 cut into 1-inch pieces)
- 1/3 cup 100% gluten-free or white whole wheat flour
- 1/2 orange (zested and juiced)
- 2.25 ounces light brown sugar or coconut palm sugar
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 cup honey
- 3 tablespoons butter (melted)
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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.
Nutrition Information
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Serving
1/2 cup
Calories
219kcal
(11%)
Carbohydrates
38.5g
(13%)
Protein
3g
(6%)
Fat
7g
(11%)
Sodium
3mg
(0%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 219kcal | 11% |
| Carbohydrates | 38.5g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Sodium | 3mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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