Strawberry Rhubarb Crisp-Gundersen Health System

Strawberry-Rhubarb Crisp

Source: Jenny’s Country Kitchen, Recipes for Making Homemade a Little Easier!
Serves 20 (about ½-cup each)

5 cups chopped rhubarb

2 (16-ounce) pkgs. frozen sweetened sliced strawberries, thawed
¼ cup quick-cooking tapioca
2 cups old-fashioned oats
½ cup all-purpose flour
1 cup packed brown sugar
½ tsp. ground cinnamon
½ cup butter, softened

Preheat oven to 350 degrees. Spray 9×13-inch baking pan with cooking spray; set aside. In a bowl, combine rhubarb, strawberries and tapioca. Spread the fruit mixture in the prepared baking pan. In a separate bowl stir together oats, flour, brown sugar and cinnamon. Cut butter into mixture until well combined. Sprinkle oat mixture over fruit mixture. Bake 45 minutes or until lightly browned and bubbly.

Per ½-cup serving: 190 calories, 6 g fat, 2 g protein, 36 g carbohydrates, 3 g fiber, 40 mg sodium.