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Strawberry Rhubarb Oatmeal-Spelt Crisp

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Serves: 5

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All you need:

  • 2 c. sliced rhubarb
  • 2 c. quartered hulled strawberries
  • 1/2 c. Hy-Vee sugar
  • 2 tbsp quick tapioca
  • 2 tbsp Hy-Vee orange juice
  • 1/3 c. spelt flour
  • 3 tbsp packed Hy-Vee brown sugar
  • 1/2 c. Hy-Vee old-fashioned oats
  • 1/8 tsp sea salt
  • 1/4 tsp Hy-Vee cinnamon
  • 3 tbsp Hy-Vee unsalted butter, chilled

All you do:

  1. Combine rhubarb, strawberries, sugar, tapioca and orange juice in large bowl; stir until well- mixed. Set aside.
  2. For crisp topping, combine spelt, brown sugar, oats, salt and cinnamon in medium bowl. Cut in butter with pastry blender or two knives.
  3. Spray 5 individual bowls with cooking spray; spoon approximately 1/2 cup fruit mixture into each bowl. Spoon 1/4 cup crisp topping over top of strawberry mixture in each bowl.
  4. Bake at 350 degrees for 30 to 35 minutes or until fruit is tender. Serve warm or at room temperature.

Daily Values:

6% vitamin A 6% calcium
80% vitamin C 8% iron

Nutrition Facts per serving:

Calories: 290 Protein: 3g
Carbohydrate: 52g Saturated Fat: 4.5g
Cholesterol: 20mg Sodium: 65mg
Dietary Fiber: 4g Sugars: 33g
Fat: 8g Trans fats: 0g
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