fbpx
low-fat-strawberry-rhubarb-crisp
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!!

www.Skinnytaste.com

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