| 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. |
| 2 |
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cups fresh strawberries, quartered |
| 2 |
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Tbsp lemon juice |
Topping |
| 1 |
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cup topping dry oatmeal (regular or instant) |
| 1/2 |
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cup flour |
| 1/2 |
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cup brown sugar |
| 1/2 |
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cup white sugar |
| 1/4 |
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cup margarine (1/4 stick) |
| 1 |
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tsp cinnamon |
Extra Topping (optional) |
| 1 |
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pint vanilla lowfat frozen yogurt |
| 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. |
