EASY RHUBARB STRAWBERRY CRISP
A healthful, affordable recipe. Kids can have fun helping with this recipe. If you are using fresh rhubarb, discard the leaves. If the fresh stalks are a little tough to cut, you can peel them like a carrot with a vegetable peeler.
25-30 minutes
Serves: 8
2 cups fresh or frozen rhubarb, cut into 1" pieces
2 cups fresh strawberries, quartered
2 Tbsp lemon juice
Topping
1 cup dry oatmeal (regular or instant)
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup margarine (1/4 stick)
1 tsp cinnamon
Extra Topping (optional)
1 pint vanilla lowfat frozen yogurt
1/4 cup honey
1. The adult preheats oven to 350 F. In a large bowl, let the kids measure and combine oatmeal, flour, sugars, margarine, and cinnamon. Let them mix until the butter is soft and everything is well combined and crumbly.
2. Have kids place the fruit in a pie pan or 8" baking dish. Sprinkle with lemon juice. Cover evenly with oatmeal topping.
3. The adult bakes the crisp for 25-30 minutes, until the fruit is bubbling and the kitchen smells delicious!
4. Let crisp cool for 10 minutes, cut into 8 pieces. Let each child top each serving with a scoop of frozen yogurt. Drizzle honey over the top.
Nutrients per serving: 1 serving
Calories 245; Saturated Fat 1.2 g; Iron 1.6 mg; Protein 4 g; Cholesterol 0 mg; Calcium 57 mg; Carbohydrate 42 g; Vitamin A 73 RE; Sodium 72 mg; Total Fat 7 g; Vitamin C 4 mg; Dietary Fiber 2.7 g
USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun
www.usda.gov
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