Tuesday, June 28, 2011

Feeling fresh...Strawberry Rhubarb Crisp

So, I was passing a local farmstand a few days ago and a sign for fresh rhubarb caught my eye, so I had to stop!  I picked up the last bunch in hopes of finding the perfect dessert to put it in.  At first I was going to make a pie, but didn't feel like fussing with a crust.  Plus,  I love the topping on a nice fruit crisp!

A little bit about rhubarb...  Rhubarb is a perennial plant found grown all over the world.  It has been used in Chinese medicine and may have a laxative effect.  Rhubarb was considered a vegetable for many years, however in 1947 it was deemed a fruit for regulations... a side effect was there was a reduction in taxes.  Raw stalks are crisp and tart and can be used in many recipes.  It is most commonly used in pie or dessert recipes.  
Did you know?  The leaves of the rhubarb plant are toxic... so don't add them to your recipes!

I used less sugar than the recipe called for because the berries were really sweet and it came out perfect (Not to mention that it cuts out extra calories and grams of sugar!)  You could substitute Splenda or Splenda brown sugar for half of the sugar and I am sure it would come out just as good.  (I ran out so I went with the old-fashioned sugar).  

Strawberry Rhubarb Crisp
Serves 8-10

Filling: 1 pound of strawberries, sliced
               8-10 stalks of rhubarb, sliced
               1/4 cup granulated sugar
               1 Tbsp corn starch

Topping: 1/2 cup white flour
                   1.5 cups quick cooking oats (not instant)
                   3/4 cup brown sugar, lightly packed
                   1 stick of butter, cut into small pieces
                   1 Tbsp cinnamon

Directions: Preheat oven to 350 degrees.  Spray a 8 inch pie pan or similar casserole dish.  Toss sugar, strawberries, and rhubarb together and add to the pan.  In a small bowl combine all ingredients for the topping and use hands to mix well.  Sprinkle the topping over the fruit filling and place in oven.  Bake for 1 hour.  Remove from oven and allow to cool for 5 minutes.  Serve over vanilla ice cream (churned, frozen yogurt, or light style to shave off some calories)

Nutrition facts: (1/2 cup of strawberry rhubarb crisp)
235 calories, 34 g carbohydrates, 3 g protein, 10 g fat, 3 g fiber, 70 mg sodium

This is even better served over light vanilla ice cream, cool whip, or whipped cream  (1/2 cup light vanilla ice cream adds 100 calories, 16 g carbohydrates, 3.5 g fat, 2 g protein)

Enjoy this sweet treat after a nice BBQ!  You can have it as a special treat for breakfast... if there are any leftovers! :)


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