• Karri Anne Cameron

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.


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