Strawberry Rhubarb Crisp
Cook time – 35 min

- Total time
- 70 minutes
- Preparation time
- 35 minutes
- Calories
- 240
- Portions
- 6
Sweet and tangy rhubarb and strawberries are combined in the crisp with an oatmeal crumb topping.
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 170g |
Calories | 240 |
Entries | Daily value in %* |
---|---|
Total Fat (3.5 g) | 5% |
Sodium (85 mg) | 4% |
Total Carbohydrate (50 g) | 17% |
Dietary Fiber (4 g) | 16% |
Total Sugars (30 g) | |
Protein (4 g) | |
Calcium | 10% |
Copper | 8% |
Iron | 8% |
Magnesium | 10% |
Manganese | 70% |
Molybdenum | 15% |
Phosphorus | 15% |
Thiamin | 10% |
Vitamin A | 2% |
Vitamin C | 80% |
Vitamin K | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.