Rhubarb and Strawberry Crisp
Thank my Mom and her oversized rhubarb plant for inspiring me to find this recipe! Although our family loves a strawberryrhubarb pie, crusts are pretty much flour and fat. Crusts also take time and talent to make well (which is the real reason I opt for a crisp). This recipe cuts the sugar way back, and uses oatmeal instead of flour to make it a gluten free option for those requiring a diet free of gluten. The original recipe was found at all recipes and I incorporated the wisdom of the many reviewers. Ingredients:
- 4c rhubarb cut into 1/2 inch pieces
- 2c sliced strawberries
- 1T honey or sugar
- 2T cornstarch
- 1c oatmeal (old fashioned if you have it)
- 1/2c brown sugar
- 1/4c softened butter or favorite margarine
- 1t cinnamon
Sliced Rhubarb and Strawberries
Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, strawberries, honey and cornstarch. Pour this into a greased 8×10 pan. In the same bowl, mix the oatmeal, brown sugar, butter and cinnamon until crumbly. Spread over the strawberries and rhubarb mixture and pop in the oven for 40 minutes.
Warning: Depending on your rhubarb, this is a very tart recipe but your taste will quickly adapt. Sprinkling a bit of sugar over the top or serving over ice cream may be needed for younger palates.
Calories per allrecipes.com for a generous 1/6th of the pan: 240 calories and 9g fat. Note that each serving includes a full cup of fruit! Post a comment if you have an improvement or can reduce the calories and/or fat of this dessert!
