Strawberry - Rhubarb Crisp

Savor this perfect summer dessert that will bring you back to childhood. From Prevention Healthy Cooking.

Prep Time:25 min

Start to Finish:1 hr 15 min

makes:6 servings

2	pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2	cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1	to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch (see note)
1/4	teaspoon ground ginger
3/4	cup sugar
1	teaspoon ground cinnamon
1/3	cup whole grain pastry flour
1/8	teaspoon salt
2	tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2	cup old-fashioned oats
1 1/2	tablespoons honey

1.	In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon. Spread fruit mixture level; let stand 20 minutes.
2.	Meanwhile, heat oven to 400°F. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3.	Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.

Nutritional Information

1 Serving: Calories 270 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 55g (Dietary Fiber 5g, Sugars 37g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 50%; Calcium 10%; Iron 10% Exchanges: 1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 c Fruits, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.