Strawberry Rhubarb Crisp
Makes 7 servings
Macros: 245 cal, fat 6g, carbs 46g, protein 4g, fibre 6g
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 or gluten-free oats
1/3 cup 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
Directions:
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.
