Rhubarb-Strawberry Crisp

Be sure to serve shortly after taking the dish out of the oven for superior texture and flavor.

Yield: 8 servings

Ingredients

• Filling:
• 6  cups  (1/2-inch) slices rhubarb (about 2 pounds)
• 2 1/2  cups  halved strawberries
• 3/4  cup  granulated sugar
• 3  tablespoons  cornstarch
• 1  teaspoon  grated orange rind
• 1/2  teaspoon  ground cinnamon
• Cooking spray
• 
  Topping:
• 2/3  cup  all-purpose flour (about 3 ounces)
• 1/2  cup  packed brown sugar
• 1/2  cup  regular oats
• 1/4  teaspoon  ground cinnamon
• Dash of salt
• 6  tablespoons  chilled butter, cut into small pieces

Preparation

1. Preheat oven to 375°.

2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.

3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.

Nutritional Information

Calories:

303 (28% from fat)

Fat:

9.3g (sat 5.5g,mono 2.4g,poly 0.6g)

Protein:

3.1g

Carbohydrate:

54.3g

Fiber:

3.5g

Cholesterol:

23mg

Iron:

1.5mg

Sodium:

89mg

Calcium:

108mg