Rich in anti oxidants, omega 3s and fiber, this delicious crisp might just save your life!
Filling:
Rhubarb raw 2 1/3 cups sliced
Strawberries 2 1/3 cups sliced
Splenda blend 1/2 cup
Corn starch 3 T
Lemon zest 1 t
Splash water
Pinch salt
Using spatula mix filling ingredients thoroughly
Topping:
Whole oat flour 3/4 cup
Butter salted 3 T
Flax meal 1/4 cup
Chopped walnuts 1/3 cup
Salt 1/8 t
Nuke butter till soft but not melted
Use mixer or hands mix or rub all ingredients together until thoroughly combined
Assembly:
Butter baking dish
Put filling evenly in dish, scraping all goodness from bowl into baking dish
Sprinkle topping evenly on top, squeezing some together to make "crumbs" and dropping them on top as well
Bake at 350 for 45min to 1 hour or until filling bubbles thickly all around edges and top is lightly browned
Let cool to lukewarm before eating
Serves 6
Nutrition info:
Calories 303
Carb 45g
Pro 4g
Fat 12g
Sat 4g
Polyunsaturated 4g
Monounsaturated 1g
Trans fat 0g
Chol 15g
Sodium 89mg
Potassium 244mg
Vit A 5%
Vit C 71%
Calcium 14%
Iron 7%
OMFG! Hope & Christina will pass out in ecstasy over this! And if my Dad was still alive, he'd come kiss you. This is great, can't wait to try it.
ReplyDeleteChris
Dad was the one who introduced me to rhubarb and I think of him every time I make it v
ReplyDelete