Strawberry-Rhubarb Crisp

Fresh strawberries and rhubarb sweetened with strawberry preserves bubble under a topping of oats and honey.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cool:
20 mins
bake:
40 mins
total:
1 hr 15 mins
Servings:
6
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375°F. In a large bowl, stir together preserves and cinnamon. Add strawberries and rhubarb; stir gently to coat. Add flour; stir gently until combined. Spoon into a 9-inch pie plate. Bake, uncovered, for 20 minutes.

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  • Meanwhile, in a small bowl, stir together rolled oats and cornmeal. Stir in honey and vanilla until combined. Sprinkle over strawberry mixture. Bake, uncovered, about 20 minutes or until topping is golden brown and fruit is tender and bubbly.

  • Cool about 20 minutes before serving. Serve warm.

Peach Crisp:

Prepare as above, except substitute peach or apricot preserves for the strawberry preserves and 4 cups peeled and sliced fresh peaches or sliced nectarines for the strawberries and rhubarb. Stir 2 teaspoons lemon juice into the preserves mixture before adding fruit.Nutrition facts per serving: 161 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 7 mg sodium, 38 g carbo., 3 g dietary fiber, 2 g protein.

Nutrition Facts

Per Serving:
145 calories; fat 1g; carbohydrates 33g; insoluble fiber 3g; protein 2g; sodium 9mg.
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