Strawberry Rhubarb Crisp
A simple dessert for summer evenings.
|Author:||Inspired by Vegetarian Times, 2002.08|
|1/2 lb.||rhubarb, peeled and sliced crosswise 1/4" thick|
|1/2 lb.||strawberries, washed, hulled and sliced if large|
|1 1/2 tbsp.||corn starch, or more if fruit is juicy|
|1||orange, juice and zest|
|4 tbsp.||butter, cold & cut into small squares|
|1/2 cup||brown sugar|
|1/2 cup||unbleached white flour|
- Preheat oven to 350 °F (165 °C). Oil or butter 9" pie plate.
- Mix fruit with sugar, cornstarch and juice and zest of 1 orange. Scoop into pie plate.
- Mix together butter, sugar, oatmeal and flour until crumbly. Spread mixture on top of fruit. Place pie pan on cookie sheet or foil to catch drippings.
- Bake for 40 minutes.
- Remove from oven and serve warm or at room temperature with vanilla ice cream, yogurt or lightly whipped cream.
|Amount per serving
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 73g||24%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.