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Easy Rhubarb Strawberry Crisp |
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25 to 30 minutes
Serves: 8
If you are using fresh rhubarb, discard
the leaves. If the fresh stalks are a little tough
to cut, you can peel them like a carrot with a vegetable
peeler. |
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2 |
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cups fresh or frozen
rhubarb, cut into 1" pieces. |
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2 |
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cups fresh strawberries, quartered |
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2 |
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Tbsp lemon juice |
Topping |
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1 |
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cup topping dry oatmeal
(regular or instant) |
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1/2 |
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cup flour |
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1/2 |
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cup brown sugar |
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1/2 |
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cup white sugar |
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1/4 |
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cup margarine (1/4 stick) |
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1 |
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tsp cinnamon |
Extra Topping
(optional) |
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1 |
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pint vanilla lowfat frozen yogurt |
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1/4 |
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cup honey |
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| 1. |
The adult preheats oven to
350 degrees F. In a large bowl, let the kids measure
and combine oatmeal, flour, sugars, margarine, and
cinnamon. Let them mix until the butter is soft and
everything is well combined and crumbly. (Make sure
everyone's hands are very clean!) |
| 2. |
Have the kids place the fruit
in a pie pan or 8" baking dish. Sprinkle with lemon
juice. Cover evenly with the oatmeal topping. |
| 3. |
The adult bakes the crisp for
25 to 30 minutes, until the fruit is bubbling and
the kitchen smells delicious! |
| 4. |
When crisp comes out of oven,
let it tool for 10 minutes or more, cut into 8 pieces.
Let each child top each serving with a scoop of frozen
yogurt. Drizzle honey over the top of ice cream. Enjoy! |
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Nutrients per serving
1 serving |
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| Calories |
245 |
Saturated fat |
1.2 g |
Iron |
1.6mg |
| Protein |
4 g |
Cholesterol |
0 mg |
Calcium |
57 mg |
| Carbohydrate |
42 mg |
Vitamin A |
73 RE |
Sodium |
72 mg |
| Total Fat |
7 g |
Vitamin C |
4 mg |
Dietary Fiber |
2.7 g |
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Have a dessert party at
home. Serve a variety of lowfat and fat free frozen
yogurts or reduced fat ice cream. Top with chopped,
dried or fresh fruits, nuts and dry cereal. |
