I can’t resist making something with strawberry and rhubarb when I start to see rhubarb in the stores. It’s my favorite kind of pie and I can’t decide how I like it best. Last night I decided to try a crisp. And after I had all the fruit ready, I realized the oats were all gone. What to do? Try some crumbled amaretti on top? Then I vaguely remembered seeing a recipe involving toasted oats added at the end to make it healthier and reduce the butter. I figured granola is basically the same thing, so why not try that? How bad could it be with strawberries and rhubarb?!
Healthy Strawberry Rhubarb Crisp
1 pint strawberries, hulled and quartered
3 rhubarb stalks, chopped
1 teaspoon corn starch
2 tablespoons honey
3 tablespoons flour or whole wheat flour
1/2 lemon, juiced
1 teaspoon vanilla extract
1 cup granola, toasted
2 tablespoons butter
Combine the strawberries, rhubarb, cornstarch, flour, lemon juice, vanilla extract and 1 tablespoon of the honey together. Top with the toasted granola and dot with pieces of butter. Drizzle remaining honey over the top. Bake at 375 for 30 minutes or until bubbling around the edges and golden on top. Top with vanilla ice cream if you wish.