Tuesday, July 8, 2008

Rhubarb Strawberry Crisp

From Cooking Light Magazine

Filling: 6 cups (1/2-inch) slices rhubarb (about 2 pounds) 2 1/2 cups halved strawberries 3/4 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon grated orange rind 1/2 teaspoon ground cinnamon Cooking spray Topping: 2/3 cup all-purpose flour (about 3 ounces) 1/2 cup packed brown sugar 1/2 cup regular oats 1/4 teaspoon ground cinnamon Dash of salt 6 tablespoons chilled butter, cut into small pieces
Preparation1. Preheat oven to 375°.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
8 servings
Nutritional Information
CALORIES 303(28% from fat); FAT 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 23mg; CALCIUM 108mg; CARBOHYDRATE 54.3g; SODIUM 89mg; PROTEIN 3.1g; FIBER 3.5g

No comments: