Strawberry-Rhubarb & Ginger Crisp
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 8
Ingredients
- 2 cups
- sliced rhubarb (1/2-in./1-cm pieces)
- 500 mL
- 2 cups
- sliced strawberries
- 500 mL
- 1/4 cup
- maple syrup
- 60 mL
- 1 tbsp
- cornstarch
- 15 mL
- 1/2 tsp
- ground ginger
- 2 mL
- 1/4 tsp
- salt
- 1 mL
- 1 cup
- Original Granola Cereal
- 250 mL
- 1/2 cup
- almonds, chopped
- 125 mL
- 4 tsp
- melted butter
- 20 mL
Directions
Step 1
Preheat oven to 350°F (180°C). In an 8-in./20 cm square (2 L) glass or ceramic baking dish, mix together rhubarb, strawberries, maple syrup, cornstarch, ginger and salt.
Step 2
In a bowl, combine granola, almonds and butter. Spread over fruit.
Step 3
Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.
Tip
This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola.
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Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 170
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 24 g
- Fibre:
- 3 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 100 mg
