Rhubarb Strawberry Crisp
Rhubarb has a sour/tart flavour and compliments Strawberries well, but remember that you don’t eat the leaves as they contain a toxin that will make you ill. Cut the leaves off and just eat the stalks. This Rhubarb Strawberry Crisp is a perfect dessert and you can try serving it with some low calorie vanilla ice cream or other low calorie topping.
Rhubarb Strawberry Crisp
Ingredients
Ingredients
- 2 cups strawberries, sliced into rounds
- 4 cups rhubarb, cut into ½ inch slices
- 2 tbsp. white whole-wheat flour
- 2 tbsp. sugar
- Pinch of salt
Topping
- 1.5 cups old-fashioned rolled oats
- 1/3 cup toasted wheat germ
- ¾ tsp. salt
- 1 tsp. cinnamon
- ¼ cup light brown sugar
- 1/4-cup maple syrup
- 1/4-cup coconut oil
Method
Method
- Pre heat oven to 350
- In a large bowl combine strawberries and rhubarb. Sprinkle in sugar and flour and lightly toss everything together.
- Pile fruit mixture into a pie dish (or a 9×9 oven proof baking dish).
- In a separate bowl, mix together the ingredients for the oats, wheat germ, salt, cinnamon, brown sugar, maple syrup, and coconut oil.
- Spread the topping over the fruit mixture.
- Pop into the oven for 35 – 40 minutes or until the
top of the crisp is browned and the fruit is bubbly.
Serves 6 – Serving Size 1/6th of recipe – Nutrition Per Serving
Calories: 312g, Fat: 12g, Carbohydrate: 48g, Fibre: 6g; Sugar: 25g; Protein: 7g
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