Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
Recipe by Dietitian Ashley Quadros
Serves 10

FILLING
2 pounds rhubarb stalks, sliced ½” inch thick
1 cup sugar, divided
1.5 pounds strawberries, leaves removed and quartered
3 tablespoons cornstarch (or 6 tablespoons tapioca flour)
1 orange, zest and juice
¼ teaspoon salt

TOPPING
1 stick butter
3 tablespoons oil (canola, safflower, or avocado)
1 ¾ cups quick rolled oats
1 cup all-purpose flour
½ cup packed brown sugar
¾ teaspoon salt
1 teaspoon cinnamon (optional)
1 teaspoon vanilla extract (optional)
Whipped cream or ice cream for serving (optional)

DIRECTIONS

Preheat oven to 350°. Combine rhubarb with ½ cup sugar in a large bowl. Let stand, stirring occasionally.

Meanwhile, prepare the crisp topping. Melt butter in a medium microwave-oven safe bowl. Stir in oil. Add remaining topping ingredients and mix together. It should be evenly moistened and will clump together.

In a measuring cup, whisk together corn or tapioca starch and orange juice.

Add strawberries, remaining ½ cup sugar, orange zest, salt, and juice/starch mixture to the rhubarb. Mix well. Pour fruit into 9” x 13” (or 3 quart) baking dish. Cover fruit completely with topping. If desired, place baking dish on a baking sheet lined with foil (to catch any fruit spills). Bake for 50-60 minutes until fruit is bubbling and crisp is golden.

Serve warm with whipped cream or ice cream if desired.

Leftovers make a wonderful breakfast with a dollop of plain yogurt!