This strawberry-rhubarb crisp is a sweet taste of spring with juicy berries, tart rhubarb, and a hearty oat topping. High in fiber and simple to make, it’s delicious as dessert or served for breakfast with a dollop of vanilla Greek yogurt for some extra protein!

Servings: 5 • Cook Time: 30 mins • Total Time 1 hour 10 mins

Ingredients

• 3 tablespoons unsalted butter, divided
• 2 cups sliced rhubarb (1/2 inch, ~1/2 lb), fresh or frozen (thawed)
• 2 cups hulled and quartered strawberries, fresh or frozen (thawed)
• 1/3 cup granulated sugar
• 1 tablespoon orange or lemon juice
• ¾ tablespoon cornstarch
• ½ teaspoon vanilla extract
• ¾ cup rolled oats
• ¼ cup almond meal
• 1/6 cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Directions

1. Preheat oven to 375 degrees F.
2. Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes.
3. Remove from heat.
4. Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.
5. Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.
6. Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.

Nutrition Facts: ½ cup serving – Calories 266, Fat 11g, Protein 4g, Cholesterol 18mg, Sodium 124mg, Total Carbohydrate 40g, Dietary Fiber 4g, Added Sugar 20g
Recipe from EatingWell.com by Breana Lai Killeen, M.P.H., RD