Strawberry-Rhubarb & Ginger Crisp

Prep time: 10min
Total time: 50min
Serves 8
2 cups
sliced rhubarb (1/2-in./1-cm pieces)
500 mL
2 cups
sliced strawberries
500 mL
1/4 cup
Pure Maple Syrup
60 mL
1 tbsp
cornstarch
15 mL
1/2 tsp
ground ginger
2 mL
1/4 tsp
salt
1 mL
1 cup
Original Granola Cereal
250 mL
1/2 cup
Natural Almonds, chopped
125 mL
4 tsp
melted butter
20 mL
1/8 of the recipe
calories
170
fat
6 g
saturated fat
1.5 g
carbs
24 g
protein
4 g
cholestrol
5 mg
fibre
3 g
sodium
100 mg

Directions

  1. Preheat 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.

  2. In a bowl, combine granola, almonds and butter. Spread over fruit.

  3. Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.

Tip

This simple, better-for-you topping is made with minimal butter and gets its crunch from almonds and low-fat granola.