The springtime arrival of rhubarb is a cause for celebration- and baking! Fear not its tartness - just team it with strawberries for asweet and tangy treat. Off-season? Try this easy crisp topping over anyfruit combination. Not nuts about walnuts? Try filberts, almonds, orpecans instead.
Tip: Serve this ina bowl, since the strawberries give off a lot of juice.
Ingredients
Filling:
- 1 lb rhubarb, trimmed and cut into ¾-inch pieces
- 1 pint strawberries, hulled and halved
- ¼ cup white grape juice concentrate
- 1 Tbsp fresh lemon juice
Topping:
- ½ cup old-fashioned oats
- ½ cup chopped walnuts or pecans
- ¼ cup whole wheat flour
- 3 Tbsp white grape juice concentrate
- 2 Tbsp Splenda, brown sugar, or honey
- 2 Tbsp (¼ stick) butter, at room temperature
Instructions
- Preheat oven to 375F. In large bowl, combine rhubarb, strawberries, juice concentrate, and lemon juice. Pour into 8-inch pie tin or baking dish.
- In food processor, combine all topping ingredients. Process until crumbly. Evenly scatter topping over fruit. Press down lightly on topping.
- Bake about 35 minutes, until topping is golden and fruit bubbling. Let cool slightly and serve warm. Leftovers can be refrigerated, covered, for up to 3 days.
Serves 8
Nutritional Information
- 1 serving = 135 calories
- Vitamin C: 1½ servings
- Other fruit: 1 serving
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