I scored some beautiful Rhubarb at the Harrisville farmers market and rushed home to make a desert.
I originally wanted to make a pie but it was too hot to slave over a crust so I looked on-line and found this recipe. I switched out regular butter with soy butter and used agave
vs. honey.
Strawberry Rhubarb
Crisp
Adapted from Skinnytaste.com
Filling:
1 lb.
strawberries, hulled and quartered
1 lb.
rhubarb stalks (about 5 or 6) cut
into 1” pieces
1/2 orange,
zested and juiced
1 tablespoon
cornstarch
1/4 cup
agave
Topping:
1 cup
Quaker quick oats
1/2 cup
whole wheat flour
1/2 cup
light brown sugar, not packed
1/2 teaspoon
cinnamon
1/4 cup
soy butter, melted
Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.
Add agave, orange juice and zest; sprinkle with cornstarch
and toss until fruit is well coated.
Mix remaining ingredients for the topping in a medium bowl
then spread over fruit.
Bake until topping is golden brown and fruit is bubbling,
about 40 minutes.
No comments:
Post a Comment