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Strawberry Rhubarb Crisp
Strawberry rhubarb crisp with oatmeal is a healthy and easy breakfast recipe. Soft berries with crispy whole wheat and oats are best served with yogurt for breakfast or ice cream for a dessert.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Brunch, Dessert
Cuisine:
Global
Keyword:
healthy, quick, summer, vegan, whole wheat
Servings:
4
Calories:
215
kcal
Author:
Cooking Journey
Equipment
4 baking ramekins or 1 bigger baking dish
Oven
mixing bowls and spoons
Ingredients
400
g
strawberries
cut in halves
200
g
rhubarb
2 stalks, sliced
1
tbsp
cornflour
1
tbsp
brown sugar
Topping:
70
g
whole wheat flour
50
g
rolled oats
2
tsp
syrup
of your choice
2½
tbsp
nuts
crushed
Metric
-
US Customary
Instructions
Preheat oven to 355 F / 180 C.
Cut strawberries and rhubarb.
Mix with cornflour and brown sugar.
1 tbsp cornflour,
1 tbsp brown sugar
In a separate bowl mix all dry ingredients for the topping, add syrup and mix again.
70 g whole wheat flour,
50 g rolled oats,
2 tsp syrup,
2½ tbsp nuts
Distribute fruit to ramekins (or put in a one bigger baking dish). Cover lightly with topping mix.
400 g strawberries,
200 g rhubarb
Bake
40 minutes
or until bubbling and slightly golden on top.
Best served warm with yogurt or ice cream and fresh strawberries on top.
Video
https://cookingjourneyblog.com/wp-content/uploads/2020/04/Strawberry-Rhubarb-Crisp-–-Healthy-desserts-video.mp4
Notes
You can store it, covered in a fridge for up to 5 days.
Nutrition
Calories:
215
kcal
|
Carbohydrates:
40
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
6
mg
|
Potassium:
455
mg
|
Fiber:
7
g
|
Sugar:
11
g
|
Vitamin A:
66
IU
|
Vitamin C:
63
mg
|
Calcium:
82
mg
|
Iron:
2
mg