You could also use 1 pound of rhubarb and about 3 cups of sliced strawberries to make a rhubarb-strawberry crisp.
- 1 cup rolled oats
- 1/4 cup whole-wheat flour
- 1/4 cup unbleached white flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg, optional
- 1/4 teaspoon salt
- 1/4 cup less-fat margarine, 8 grams fat per tablespoon with plant sterols added like Take Control
- 1 tablespoon fat-free half-and-half
- 2 pounds, about 6-7 cups rhubarb, cut into 1/2-inch pieces
- 1 teaspoon grated orange zest
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- Step 1
- Preheat oven to 375 degrees. Coat six 8-ounce ramekins (or an 8 x 8-inch square baking dish) with canola cooking spray and set aside.
- Step 2
- Make crumb mixture by adding oats, flours, brown sugar, cinnamon, nutmeg, and salt to medium bowl and whisking together until well blended. Add chilled margarine (in small pieces) and fat-free half and half to the bowl with the oat mixture and use a fork to form a moist crumb mixture; set aside.
- Step 3
- In a large bowl, add rhubarb, orange zest, orange juice, and vanilla extract and gently mix together with spoon. Combine the 1/3 cup sugar and the 2 tablespoons cornstarch in a small cup, then sprinkle over the top of the rhubarb mixture and stir. Distribute the fruit mixture evenly between the ramekins (or pour into prepared square baking dish). Top the fruit mixture evenly with the crumb mixture.
- Step 4
- Bake until the rhubarb is tender (about 30 minutes for the individual dishes or 40 minutes for the 8 x 8-inch dish). Let cool slightly and serve warm.
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