Strawberry Rhubarb Crisp
Rating
Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-spiced oat topping.
Ingredients
- For the filling:
- 20 ounces strawberries, hulled and quartered
- 12 ounces rhubarb stalks, about 5 or 6 cut into 1-inch pieces
- ½ orange, zested and juiced
- 1 tbsp cornstarch
- ¼ cup honey
- For the Topping:
- ¾ cup quick oats, I used gluten-free
- ⅓ cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- ½ tsp cinnamon
- 3 tablespoons butter, melted
Instructions
- Heat oven to 375 degrees.
- Combine strawberries and rhubarb in an oven safe dish.
- Add honey.
- Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
- Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
- Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
- Serve with a scoop of frozen yogurt or whipped cream if desired.
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