Strawberry Rhubarb Oatmeal-Spelt Crisp
If you're going to have strawberry rhubarb crisp, add a kick of whole grains for a crunchy satisfying topping. We're going with oatmeal and spelt.
Servings and Ingredients
|2 c. sliced rhubarb|
|2 c. quartered hulled strawberries|
|½ c. Hy-Vee sugar|
|2 tbsp. quick tapioca|
|2 tbsp. Hy-Vee orange juice|
|⅓ c. spelt flour|
|3 tbsp. packed Hy-Vee brown sugar|
|½ c. Hy-Vee old-fashioned oats|
|⅛ tsp. sea salt|
|¼ tsp. Hy-Vee cinnamon|
|3 tbsp. Hy-Vee unsalted butter, chilled|
- Combine rhubarb, strawberries, sugar, tapioca and orange juice in large bowl; stir until well- mixed. Set aside.
- For crisp topping, combine spelt, brown sugar, oats, salt and cinnamon in medium bowl. Cut in butter with pastry blender or two knives.
- 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.
- Bake at 350 degrees for 30 to 35 minutes or until fruit is tender. Serve warm or at room temperature.
290 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 65mg
- Total Carbohydrates: 52g
- Protein: 3g
Vitamin A 6%
Vitamin C 80%
Hy-Vee Seasons Healthy Living Recipes Cookbook.