Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt.
Active Time: 20 minutes |
Total Time: 1 hour
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon butter, softened
1 tablespoon canola oil
1 tablespoon cranberry or apple juice
To make filling: Preheat oven to 375°F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.
To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl; work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.
Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.
Per serving :
5 g Fat;
2 g Sat;
2 g Mono;
5 mg Cholesterol;
57 g Carbohydrates;
4 g Protein;
4 g Fiber;
4 mg Sodium;
357 mg Potassium