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Strawberry Rhubarb Crisp
Plus+ 4 Per Serving
1/3 cup strawberry preserves
1/8 tsp ground cinnamon or nutmeg
2 cups sliced, fresh or frozen strawberries
2 cups sliced fresh or frozen rhubarb
3 tbsp flour
1/2 cup quick cooking oats
2 tbsp cornmeal
2 tbsp honey
1 tsp vanilla extract
1. Preheat oven to 375° F.
2. In a large bowl, stir together preserves and cinnamon. Add strawberries and rhubarb; stir
gently to coat. Add flour; stir gently until combined.
3. Spoon into a 9 inch pie plate. Bake uncovered for 20 minutes.
4. Meanwhile in a small bowl stir together rolled oats and cornmeal. Stir in honey and
vanilla until combined. Sprinkle over strawberry mixture. Bake, uncovered about 20
minutes or until topping is golden brown and fruit is tender and bubbly. Cool about 20
minutes before serving.
Divide into 8 equal servings. Serve warm.
Yield: 8 Servings Serving Size= 1/8 of Recipe
Calories 145, Fat 1 g, Carbs 33 g, Fiber 3 g, Protein 2 g