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Thursday, May 22, 2008

Strawberry Rhubarb Crisp

A delicious, light version of this traditional Springtime treat!

Preheat oven to 375 degrees. In a 8x8 pan sprayed with nonstick spray, add these ingredients:

1 pound strawberries
4 cup fresh or frozen rhubarb
2 Tbsp honey
2 TB cornstarch

Toss to combine.

In a bowl, crumble together:

1 cup quick cooking rolled oats
1/2 cup unpacked brown sugar
4 TB light margarine, I only use Brummel and Brown
1 tsp ground cinnamon

Place crumble on top of filling. Bake about 40 minutes or until filling is tender and bubbling. Enjoy!

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