Strawberry Rhubarb Crisp

Yield 6

Pillar of Nutrition Be Sugar Smart, Eat the Rainbow

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Strawberry Rhubarb Crisp

A delightful and healthy take on a seminal spring dessert.

Ingredients

• Filling:
• 1/2 cup water
• 2 cups rhubarb, diced in ½ inch cubes (about 3 large stalks)
• 1 ½ tablespoons flour (any type)
• ¾ teaspoon cinnamon
• 2 cups strawberries, sliced
• Topping:
• 1 ½ tablespoons olive oil
• 1 ½ cups rolled oats
• 1 cup walnuts, chopped
• 6 tablespoons apple juice
• ½ cup shredded unsweetened coconut
• 1 teaspoon cinnamon
• 1 ½ tablespoons butter at room temperature

Directions

1. Filling
2. Dice the rhubarb and strawberries into ½-inch cubes.
3. Combine the water, diced fruit, flour, cinnamon and 2 Tablespoons of the apple juice in a medium pot.
4. Simmer on medium-low heat approximately 5-8 minutes, stirring occasionally.
5. Add the remaining 2 tablespoons of apple juice and cook for another 5 minutes. Add more juice as needed to prevent drying /sticking until the rhubarb is soft. Remove from heat.
6. Topping - make while the filling is cooking
7. Combine 1 tablespoon olive oil, walnuts, and the oats in a skillet and stir to combine.
8. Cook over medium heat, stirring constantly until oats are toasted.
9. Add the remaining apple juice and while stirring, cook for another minute.
10. Lower heat to medium-low and add the coconut and the cinnamon. Continue to cook for about 5 minutes until light brown. Turn off the heat and add the butter. Set this aside until the filling is ready.
11. Spoon filling into 6 bowls, and cover each with topping mixture. Serve warm or at room temperature