- 2 lb rhubarb stalks, sliced 1/2" thick
- 3/4 cup sugar, divided
- 1 1/2 lb strawberries, stems removed, hulled, and quartered
- 3 Tbsp corn starch
- 1 orange, zested and juiced
- 1/2 cup (1 stick) butter
- 3 Tbsp canola oil
- 1 3/4 cups quick rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 3/4 tsp salt
- 1 tsp cinnamon (optional)
- 1 tsp vanilla extract (optional)
- Whipped cream or ice cream for serving (optional)
Strawberries and rhubarb are the perfect spring pair. Did you know that rhubarb is technically a vegetable? As a dietitian, I love when sweet treats include fruits, vegetables, and whole grains. Still, for desserts it’s always good to be mindful of portion size. To minimize added sugar with this treat, serve with a dollop of plain yogurt or no topping.
Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil.
In a large bowl, combine rhubarb with 1/2 cup sugar. Let stand, stirring occasionally.
Meanwhile, to make the crisp topping, melt butter in microwave using a medium microwave-oven safe bowl. Stir in oil. Add remaining topping ingredients and mix together. It should be evenly moistened and will clump together.
In a measuring cup, whisk together corn starch and orange juice.
Add strawberries, remaining 1/4 cup sugar, orange zest, salt, and juice/starch mixture to the rhubarb. Mix well. Pour fruit into 9” x 13” (or 3 quart) baking dish. Cover fruit completely with topping. Place baking dish on prepared sheet. Bake until fruit is bubbling and crisp is golden, 50-60 minutes.
Serve warm with whipped cream or ice cream if desired.
Leftovers make a wonderful breakfast with a dollop of plain yogurt!
Nutrition per serving: 270 calories; 11g total fat (4.5g saturated); 170mg sodium; 41g carbohydrates; 4g dietary fiber; 22g sugar (18g added sugar); 3g protein