Strawberry and rhubarb are the perfect combination. Fresh-picked strawberries and just-harvested rhubarb are even better. I always try to find new rhubarb desserts that don’t involve strawberries, but I can’t help but go back to an old favorite – strawberry rhubarb crisp. Some day I will branch out and try something new, but I’m in no real rush.
This version is a bit healthier. There’s less sugar and butter in the recipe. It’s perfect, because it allows the tartness of the rhubarb come through and blend perfectly with the natural sweetness of the strawberries. There’s something just so dang good about fresh-picked strawberries that will never, ever match up to grocery store berries. Ever. I mean, just look –
Now look at all that goodness baked into a perfect crisp.
Lightened Up Strawberry Rhubarb Crisp
for the filling:
1 pound strawberries, hulled and sliced
1 pound rhubarb, cut into 1/2″ pieces
1/3 cup honey
2 tablespoons cornstarch
1 teaspoon vanilla extract
for the topping:
1 cup old-fashioned oats
3/4 cup whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon salt
3 tablespoons butter, melted
1/4 cup nonfat plain Greek yogurt
- Preheat the oven to 350°F. In a large bowl, mix together all the filling ingredients until well combined. Pour into a 13×9 baking dish.
- In a medium bowl, combine the dry topping ingredients. Stir in the melted butter and Greek yogurt until well combined. Place spoonfuls of the toppings over the filling. Gently break up the topping with your fingers or a spoon until it is well distributed over the top of the filling.
- Bake for 45 – 50 minutes, or until filling is bubbly and the topping is golden brown. Let stand 10 minutes before serving.