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Strawberry Rhubarb Crisp: Date Added: 13 Sep 2010
Listed in: Desserts
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Strawberry Rhubarb Crisp

Rhubarb is most abundant in the spring, in the garden it looks like a cross between beet greens and celery. It is too tart to be eaten raw and is combined with strawberries and sugar to sweeten it. Only the stalks are used in baking. The leaves carry a high concentration of a natural chemical called oxalate making them inedible even potentially poisonous.

Makes 12 portions
1 pound rhubarb (about 4 cups chopped)
1 pound fresh strawberries or unsweetened frozen strawberries
cup brown sugar
Zest * from 1 orange (optional but very tasty)
1 cup rolled oats
1/2 cup all purpose flour
1/3 cup whole wheat flour
1/3 cup brown sugar
4 tbsp butter, softened
4 tbsp olive or canola oil

Cooking Instructions

1. Remove leaves and trim 1/4 inch from stem. Cut stalks into inch pieces . Rinse fresh strawberries, remove hull and cut into quarters. If using frozen strawberries, just thaw enough so berries can be cut in half, they will cook completely once in the oven.
2. Combine fruit with brown sugar, and zest* if using it, and mix. Spread the rhubarb mixture into a lightly oiled 8x11 inch lasagna type pan.
3. Make the topping; combine oats, all purpose flour, whole wheat flour and sugar in a medium size bowl. Using clean fingers work the butter into the oats and flour until the butter pieces are well distributed and blended, it will look crumbly. Sprinkle the oat topping evenly over the fruit mixture.
4. Bake 350 F for 30 minutes or until crust is just turning golden and fruit is bubbling. Serve warm with frozen yogurt or ice cream.

*Making zest is just like grating parmesan cheese . It is used to add flavor. Wash your whole orange with water and soap, rinse well and pat dry. Using the same grater you would use for cheese grate the entire skin of the orange- avoid going too deep into the bitter white layer of the skin .

Nutrition per serving: Calories 145, fat 4.9 g, saturated fat 2.6 g, cholesterol 10 mg, sodium 57 mg, carbohydrate 23.8 g, fiber 2.8 g, sugar 9.4 g protein 2.6 g

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