Monday, May 26, 2014

Strawberry Rhubarb Crisp

We got rhubarb again in our CSA portion last week and I wanted to make something different since I have made strawberry rhubarb pie the last 3 times.  I happened to see this recipe on Skinny Taste and it looked simple enough so I gave it a shot.

1 lb strawberries, quartered
1 lb rhubarb, sliced
1/2 orange
1 T corn starch
1/4 C honey
1 C quick oats
1/2 C wheat flour
1/2 C brown sugar
1/2 tsp cinnamon
1/4 C butter melted
Place strawberries and rhubarb in an oven safe dish.  I used an 8x8 square pan.
Squeeze juice of half an orange over pan and add orange zest.
Add honey and corn starch  Stir together for filling portion of crisp.
For the topping - mix oats, flour, brown sugar, cinnamon and melted butter together in a bowl.
Top strawberry rhubarb mixture with oat mixture.
Bake on 375 for 40 minutes, until top is golden brown.

 photo dinner-signature_zpsccb424d2.jpg

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