Tuesday, August 2, 2011

Strawberry Rhubarb Crisp

I know, its a bit past rhubarb season, but I had to share this recipe anyway. Its so easy! I made this a few weeks ago for a dinner party and it turned out excellent! It was effortless to make and people loved it.
Strawberry Rhubarb Crisp (adapted from Skinny Taste)
Serves 8
Ingredients for Filling:
1 lb Strawberries, washed, hulled and quartered
1 lb Rhubarb stalks, (about 6), cut into pieces
1/4 cup Agave Nectar
1 Tbsp corn starch

1 cup Quaker Quick Oats
1/2 cup flour
1/2 cup light brown sugar (don't pack it)
1/2 tsp Cinnamon
1/4 cup butter, melted

Heat oven to 375. Combine strawberries and rhubarb in an oven safe baking dish.
Add agave nectar. Sprinkle cornstarch on top. Toss until fruit is coated well. 
Mix topping ingredients in a medium bowl. Spread over the top of fruit. Bake for about 40 minutes, until top is golden brown and the fruit is bubbling.  Serve and enjoy!

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