Strawberry Rhubarb & Ginger Crisp
2 cups
500 ml
Heeman's fresh strawberries, sliced
2 cups
500 ml
Rhubarb, sliced (1/2"/1 cm pieces)
1/4 cup
60 ml
Maple syrup
1 tbsp
15 ml
Cornstarch
1/2 tsp
2 ml
Ground ginger
1/4 tsp
1 ml
Salt
1 cup
250 ml
Granola cereal
1/2 cup
125 ml
Almonds, chopped
4 tsp
20 ml
Butter, melted
Prep. Time
10 min.
Cooking Time
50 min.
Servings
8
Step 1
Preheat oven to 350°F (180°C). In an 8-in./20 cm square (2 L) glass or ceramic baking dish, mix together rhubarb, strawberries, maple syrup, cornstarch, ginger and salt.
Step 2
In a bowl, combine granola, almonds and butter. Spread over fruit.
Step 3
Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.
Nutrition Facts per Serving: 85 calories, 4 g protein, 3 g fat, 24 g carbohydrates, 50 mg sodium, 2.5 g cholesterol, 1.5 g fibre
