Description
The natural flavors of the strawberries and rhubarb is what makes this dessert so irresistible!
Ingredients
Scale
- 1 1/2 pounds rhubarb stalks (sliced into 1/2-inch thick pieces)
- 1/2 cup granulated sugar
- 1 pound strawberries (hulled and quartered)
- 3 tablespoons honey
- 3 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
For the crumble:
- 4 tablespoons soft butter
- 2 tablespoons extra virgin olive oil
- 1/3 cup brown sugar
- 1/4 teaspoon kosher salt
- 1 cup quick rolled oats
- 3/4 cup whole wheat flour or all purpose flour
Instructions
- Preheat oven to 375 ºF.
- Put the rhubarb in a bowl along with 1/4 cup sugar and toss well. Let sit for 15 minutes.
- Put the strawberries in a separate bowl and add remaining sugar. Toss well and let sit for 15 minutes.
- Drain the excess liquid from the rhubarb and the strawberries, and add rhubarb to the strawberries. Add honey, cornstarch, lemon juice and vanilla extract and toss well. Transfer mixture to a 8-inch square dish.
- In a small bowl, combine the ingredients for the crisp and stir well and crumbly and moist.
- Spoon the mixture on top of the baking dish and cover all the strawberries and rhubarb.
- Bake in the oven for 45-55 minutes, until the filling is bubbling and the crisp is golden brown. Let cool before serving.
Notes
This strawberry rhubarb crips will keep refrigerated for up to 2-3 days.
Nutrition
- Serving Size:
- Calories: 107
- Sugar: 19.1 g
- Sodium: 7.1 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 26.4 g
- Fiber: 2.7 g
- Protein: 1.2 g
- Cholesterol: 0 mg
