Strawberry-Rhubarb Crisp
Prep Time: 10 minutes
Cook Time: 3 hours to 3 hours 30 minutes
Makes 8 servings
2 pints strawberries, quartered
4 cups chopped fresh or frozen rhubarb
1 tablespoon quick-cooking tapioca
1 tablespoon cornstarch
1/2 teaspoon ground ginger
3/4 cup granulated sugar
1 cup old-fashioned rolled oats
3/4 cup whole wheat pastry flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1/4 cup trans-free margarine
1. Coat a 4- to 6-quart or larger slow cooker with cooking spray. Add the strawberries, rhubarb, tapioca, cornstarch, ginger, and granulated sugar and toss gently.
2. Cover and cook on high for 25 to 30 minutes.
3. Meanwhile, in a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Using a fork, blend in the margarine until the mixture forms crumbs.
4. Spread the crumbs over the fruit mixture in the cooker, leaving a 1/2" border around the edges. Re-cover and cook on low for 2 hours 30 minutes to 3 hours, or until the fruit is tender. Let stand for 10 minutes before serving.
Per serving: 296 calories, 4 g protein, 58 g carbohydrates, 7 g fat, 2 g saturated fat, 5 g fiber, 68 mg sodium