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Strawberry-Rhubarb Crisp

Go Red with Rhubarb

Rhubarb is an excellent source of fiber. When shopping, pick the redder stalks, which are less sour.

Note:

If berries are not very juicy, use minimum amount of cornstarch suggested in the recipe.

Source

The Sugar Solution Cookbook (2006) p. 360

5 reviews

6 ratings - Click to rate

Savor this perfect summer dessert that will bring you back to childhood. From Prevention Healthy Cooking.

Prep Time:25 min

Start to Finish:1 hr 15 min

makes:6 servings

2	pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2	cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1	to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)
1/4	teaspoon ground ginger
3/4	cup sugar
1	teaspoon ground cinnamon
1/3	cup whole grain pastry flour
1/8	teaspoon salt
2	tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2	cup old-fashioned oats
1 1/2	tablespoons honey

1.	In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.
2.	Meanwhile, heat oven to 400°F. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3.	Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.

Nutritional Information

1 Serving: Calories 270 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 55g (Dietary Fiber 5g, Sugars 37g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 50%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 c Fruits, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

5 Reviews

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strawberry-rhubarb crisp

I made this dessert and it was great. My husband is diabetic and I am on a low fat diet. I substituted splenda for all sugar and cut honey to one teaspoon just for browning. I added a sqweeze of lime to boost the splenda and it worked out great.
Posted at 3:18 PM on October 12 2009 by sgs

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Scrumptious

I have made this recipe for years and everyone loves it, even those who say that they do not like rhubarb. My family has been diabetic for several years. We use Splenda as a sugar substitute. I have made in a 9x13 cake pan or a medium sized glass retangular baking dish.
Posted at 11:55 AM on June 22 2009 by Reggiemae

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Strawberry-Rhubarb Crisp

So delicious! It took me three times to get the topping right, it kept getting lumpy instead of crumbly- but that was my fault! This recipe is awesome!!
Posted at 11:54 AM on June 22 2009 by tonimdole

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sugar and carb content

I was thinking that this looks wonderful and I KNOW my husband would love it! I can't wait to make it. My only concern is whether I can make substitutes to make it more carb-friendly as my husband is a diabetic. Or perhaps I should just change the serving size to accomodate? It looks like maybe the serving size is a cup, and I may do well to decrease it to a 1/2 cup. Any thoughts? Splenda substitute?
Posted at 12:51 PM on June 16 2009 by duben

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I had some trouble with this recipe....made this using frozen strawberries.... they had a lot of liquid compared to fresh and though I used one tbsp. of cornstarch it wasn't enough. it was a little runny. I wasn't sure exactly what a 2 qt. baking dish looked like - wish it was described as a 9 x 9 pan or 9 x 13. I used an Apilco oval baking dish and the sides were not high enough. It bubbled over in the oven. However, despite all of this, the recipe was quite tasty and I would make again! :)
Posted at 3:45 PM on June 1 2009 by chris