Strawberry Rhubarb Crisp
Makes: 6-8 servings
Preparation: 15 minutes
Chill: 375°F for 40 minutes
1/3 cup strawberry preserves
1/8 teaspoon ground cinnamon or nutmeg
2 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3 tablespoons all-purpose flour
½ cup quick-cooking rolled oats
2 tablespoons cornmeal
2 tablespoons honey
1 teaspoon vanilla
1. Preheat oven to 375 degrees F. In a large bowl, stir together preserves and cinnamon. Add strawberries and rhubarb; stir gently to coat. Add flour; stir gently until combined. Spoon into a 9-inch pie plate. Bake, uncovered, for 20 minutes.
2. Meanwhile, in a small bowl, stir together rolled oats and cornmeal. Stir in honey and vanilla until combined. Sprinkle over strawberry mixture. Bake, uncovered, about 20 minutes or until topping is golden brown and fruit is tender and bubbly.
3. Cool about 20 minutes before serving. Serve warm.
Servings Per Recipe: 6
Fat: 1 g
Protein: 2 g