Strawberry Rhubarb Crisp

Recipe courtesy of The Culinary Institute of America

Serves 12

strawberriesOf all the foods we eat, fruit contributes the least amount of sodium to the average American’s diet, yet most Americans fall short of the goal of eating three or more servings of fruit a day. One strategy for incorporating more fruit into your diet is to eat fruit for dessert, or to create desserts that are mostly fruit. This dessert is an example of this strategy. Each serving of this dessert provides a full serving of fruit. The addition of whole grains, nuts, and olive oil make this a very satisfying dessert your family and guests will enjoy.

  • 6 cups fresh or frozen rhubarb (about 1 ½ pounds), cut into ½” pieces
  • 3 cups fresh strawberries, quartered
  • ¼ cup light brown sugar
  • 2 teaspoons finely grated lemon or orange peel
  • 1 cup old-fashioned oatmeal
  • ½ cup almond flour (or finely ground almonds)
  • ½ cup brown sugar
  • 1/3 cup whole wheat flour
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons extra virgin olive oil

In a large mixing bowl combine the rhubarb, strawberries, brown sugar, and lemon or orange zest. Toss well so all of the fruit is covered in sugar.

Spread the fruit into an even layer on the bottom of a 9”x13” ceramic or glass baking dish.

In a medium mixing bowl combine oatmeal, almond flour, brown sugar, whole wheat flour, melted butter, and olive oil. The mixture should be crumbly. Use a large spoon to sprinkle this mixture over the fruit.

Bake at 350°F for 35–40 minutes, until the topping is browned and the fruit is soft. Serve warm with a small scoop of vanilla yogurt or ice cream.

Nutritional information per serving:

Calories: 210 ⁄ Protein: 3 g ⁄ Carbohydrate: 23 g ⁄ Fiber: 4 g ⁄ Sodium: 6 mg ⁄ Potassium: 320 mg
Saturated fat: 4.5 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 6 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 15 mg

Find more delicious recipes that spare the salt from The Culinary Institute of America and the Harvard School of Public Health.

Copyright © The Culinary Institute of America

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