Lighter Strawberry Rhubarb-Ginger Crisp
91 Fewer Calories
6 g Less Fat
3/4 cup rolled oats
1/4 cup all-purpose flour
3 tablespoons packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon butter, cut into small pieces
1 tablespoons canola oil
1 pound fresh rhubarb, trimmed and cut into cut into 1/2-inch pieces
2 cups strawberries, hulled and sliced
1/2 cup granulated sugar
1 – 2 tablespoons cornstarch
1 tablespoon grated peeled fresh ginger
1/2 teaspoon ground cinnamon
Preheat the oven to 375°F. Spray a 1 1/2 – quart baking dish with cooking spray.
To make the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. With your fingers, mix in the butter and oil until the mixture is crumbly; set aside.
To make the filling, combine the rhubarb, strawberries, granulated sugar, cornstarch, ginger, and cinnamon in a large bowl until well mixed. Spoon the filling into the baking dish. Sprinkle the topping evenly over filling. Bake until the filling is bubbly and the topping is lightly browned,
45 – 50 minutes. Serve warm or at room temperature.
Per Serving: (1/2 cup) 197 Cal; 4 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 37 g Carb; 4 g Fiber; 20 g Sugar; 76 mg Calcium; 1 mg Iron; 53 mg Sodium; 4 mg Cholesterol
Prep Time: 20 min
Cook Time: 50 min
Test Kitchen Tip: If using frozen rhubarb, you will need about 4 cups.
Original recipe courtesy Paula Deen: Strawberry Rhubarb-Ginger Crisp
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen
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