Rhubarb-Strawberry Crisp

Yield: 10 servings


6 cups (1/2-inch) slices rhubarb (2 lbs.)

2 1/2 cups halved strawberries

3 tbsp. water

100 drops stevia extract

3 tbsp. cornstarch

1 tsp. grated orange rind

3/4 tsp. ground cinnamon

cooking spray


2/3 cup wheat bran

1 cup regular oats

1/4 tsp. ground cinnamon

3 tbsp. unsweetened applesauce

1 tbsp. farmer cheese

2 tbsp. Smart Balance Light Buttery Spread

  1. Preheat oven to 375 degrees.
  2. To Prepare Filling - combine first (7) ingredients in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
  3. To Prepare Topping – combine wheat bran and next (3) ingredients (through cinnamon) in a medium bowl; cut in margarine, applesauce and farmer cheese with pastry blender or fork until mixture is crumbly. Sprinkle topping over filling. Bake at 375 degrees for 30 minutes or until bubbly. Let stand 10 minutes.
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