Strawberry-Rhubarb & Ginger Crisp

  • Prep Time 10 min
  • Total Time 50 min
  • Serves: 8

Ingredients

  • 2 cups sliced rhubarb (1/2-in./1-cm pieces) 500 mL
  • 2 cups sliced strawberries 500 mL
  • 1/4 cup maple syrup 60 mL
  • 1 tbsp cornstarch 15 mL
  • 1/2 tsp ground ginger 2 mL
  • 1/4 tsp salt 1 mL
  • 1 cup Original Granola Cereal 250 mL
  • 1/2 cup almonds, chopped 125 mL
  • 4 tsp melted butter 20 mL

Directions

  • 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.

Tip

This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 170
  • Fat 6 g
  • Saturated Fat 1.5 g
  • Carbs 24 g
  • Protein 4 g
  • Cholesterol 5 mg
  • Fibre 3 g
  • Sodium 100 mg