Total Prep Time: 35 minutes
Calories Per Serving: 240
Nutrients
Nutrition Facts
Serving Size 170g
| Amount per serving |
|
| Calories 240 |
Calories from fat: 30 |
|
% Daily Value* |
| Fat 3.5 g |
5 % |
| Saturated 0 g |
0 % |
| Trans 0 g |
|
| Cholesterol 0 mg |
0 % |
| Sodium 85 mg |
4 % |
| Carbohydrate 50 g |
17 % |
| Fiber 4 g |
16 % |
| Sugars 30 g |
|
| Protein 4 g |
|
| Vitamin A |
2 % |
| Vitamin C |
80 % |
| Calcium |
10 % |
| Iron |
8 % |
| Vitamin K |
15 % |
| Thiamin |
10 % |
| Phosphorus |
15 % |
| Magnesium |
10 % |
| Copper |
8 % |
| Manganese |
70 % |
| Molybdenum |
15 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet and tangy rhubarb and strawberries are combined in the crisp with an oatmeal crumb topping.
Ingredients
- 2/3 cup quick or old fashioned rolled oats
- 1/4 cup brown sugar, packed
- 1-1/2 teaspoons ground cinnamon, divided
- 1/4 cup butter substitute, softened
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 cups DOLE® Strawberries, cut into quarters
- 2 cups rhubarb chunks
- Vegetable cooking spray
Directions
- Combine oats, brown sugar and 1/4 teaspoon cinnamon in a small bowl.
- Cut in butter substitute with a fork or knife. Set aside. Mix together sugar, cornstarch, remaining 1 teaspoon of cinnamon, ginger and nutmeg in a large bowl.
- Add strawberries and rhubarb. Mix well and pour into 8-inch square baking pan, sprayed with vegetable cooking spray. Sprinkle reserved oat mixture over fruit. Bake at 375F for 30 to 35 minutes.