Strawberry-Rhubarb & Ginger Crisp
Prep Time
Serves
Cooking Mode
2 cups sliced rhubarb (1/2-in./1-cm pieces)
2 cups sliced strawberries
¼ cup maple syrup
1 tbsp cornstarch
½ tsp ground ginger
¼ tsp salt
1 cup Original Granola Cereal
½ cup almonds, chopped
4 tsp melted butter
2 cups sliced rhubarb (1/2-in./1-cm pieces)
2 cups sliced strawberries
¼ cup maple syrup
1 tbsp cornstarch
½ tsp ground ginger
¼ tsp salt
1 cup Original Granola Cereal
½ cup almonds, chopped
4 tsp melted butter
Directions
1Preheat 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.
2In a bowl, combine granola, almonds and butter. Spread over fruit.
3Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.
Tips
1
This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola.
Disclaimer
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Personal Note
Personal Note
