Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains about 4g of protein, 7g of fat, and a total of 160 calories. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is brought to you by Cookie and Kate. 227 people found this recipe to be tasty and satisfying. If you have arrowroot starch, rhubarb, fine grain sea salt, and a few other ingredients on hand, you can make it. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 40%, this dish is not so amazing. Strawberry Rhubarb Crisp, Rhubarb-Strawberry Crisp, and Strawberry-Rhubarb Crisp are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
4 tablespoons butter, melted
¼ teaspoon fine grain sea salt
¾ cup old-fashioned oats
3 tablespoons plain yogurt (Greek or regular)
1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
1 pound strawberries, hulled and sliced into small bite-sized pieces
1 teaspoon vanilla extract
¾ cup white whole wheat flour (or regular whole wheat flour/flour)
Equipment:
baking pan
mixing bowl
oven
Cooking instruction summary:
Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract.In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the Greek yogurt and melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.
Step by step:
1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract.In a medium mixing bowl, stir together the oats, flour, brown sugar and salt.
2. Mix in the Greek yogurt and melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.Dollop spoonfuls of the oat mixture over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
3. Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden.
4. Let the crisp rest for 5 to 10 minutes before serving.
5. Serve with vanilla ice cream, I insist.
Nutrition Information:
covered percent of daily need
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