Post by Loupy on May 8, 2015 14:08:48 GMT -7
Rhubarb Strawberry Crisp
From:Lisa Cain @ www.snack-girl.com/
This crisp is very low in sugar for a dessert. There is a lot more rhubarb than strawberries in the recipe and it is important that the strawberries are well distributed in the ramekins or you might end up with a super sour crisp. You can bake this all in one pan as well - add 10 minutes to the baking time.
If you find this not sweet enough, just drizzle some honey on the final product. My children scarfed these down faster than you can say "rhubarb" and demanded MORE.
These could also be eaten for breakfast! Whole grain, fruit, low in sugar - what else could you want?
If you use coconut oil this recipe will be vegan and if you use gluten free oats - this recipe will be gluten free.
Makes: 8 servings
Ingredients:
2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil
Instructions:
Preheat the oven to 350 degrees.
In a medium bowl mix together rhubarb, strawberries, and honey.
Add cornstarch if you want a thick "pie-like" consistency.
Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.
In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly.
Spread over the top of the fruit.
Bake for 30 minutes until rhubarb is tender and the topping is browned.
Serve warm with a dollop of whipped cream (optional).
Nutritional Information
One serving is 3 Points+
117 calories
3.7 g fat
20.2 g carbohydrates
10.7 g sugar
2.0 g protein
2.6 g fiber
25 mg sodium
From:Lisa Cain @ www.snack-girl.com/
This crisp is very low in sugar for a dessert. There is a lot more rhubarb than strawberries in the recipe and it is important that the strawberries are well distributed in the ramekins or you might end up with a super sour crisp. You can bake this all in one pan as well - add 10 minutes to the baking time.
If you find this not sweet enough, just drizzle some honey on the final product. My children scarfed these down faster than you can say "rhubarb" and demanded MORE.
These could also be eaten for breakfast! Whole grain, fruit, low in sugar - what else could you want?
If you use coconut oil this recipe will be vegan and if you use gluten free oats - this recipe will be gluten free.
Makes: 8 servings
Ingredients:
2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil
Instructions:
Preheat the oven to 350 degrees.
In a medium bowl mix together rhubarb, strawberries, and honey.
Add cornstarch if you want a thick "pie-like" consistency.
Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.
In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly.
Spread over the top of the fruit.
Bake for 30 minutes until rhubarb is tender and the topping is browned.
Serve warm with a dollop of whipped cream (optional).
Nutritional Information
One serving is 3 Points+
117 calories
3.7 g fat
20.2 g carbohydrates
10.7 g sugar
2.0 g protein
2.6 g fiber
25 mg sodium
