Ingredients:
For the filling:
- 1 lb strawberries, hulled and quartered
- 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
- 1/2 orange, zested and juiced
- 1 tbsp cornstarch
- 1/4 cup agave nectar or honey
For the Topping:
- 1 cup Quaker quick oats
- 1/2 cup 100% white whole wheat flour
- 1/2 cup light brown sugar, not packed
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
Preparation:
Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish. Add agave nectar (or honey), orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated. Mix remaining ingredients for the topping in a medium bowl then spread over fruit. Bake until topping is golden brown and fruit is bubbling, about 40 minutes. Serve with a scoop of fat free frozen yogurt or a dallop of whipped cream and enjoy!!
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Nutrition Info:
Servings: 8 • Serving Size: 1/8th
Calories: 219.1 • Fat: 7 g • Protein: 3 g • Carb: 38.4 g • Fiber: 3.8 g • Sugar: 23.9 g Sodium 2.8 mg
