By Abigail Cole, PhD, Dietetic Intern [Iowa State University (ISPP)]
Strawberry season is here! You can enjoy the harvest by combining fresh sweet strawberries with seasonal rhubarb and serving them up in a delicious crumble. The sweetness of the strawberries perfectly balances the tartness of the rhubarb.
Desert is a time when we often forget to make nutritionally rich choices. Making desserts that incorporate fruit can be a good way to help you reach the goal of 5-7 servings of fruits and vegetables that we recommend each day. Using whole grain flour and steel cut oats in this recipe are good sources of soluble and insoluble fiber, which are beneficial for health. One serving provides 4g of fiber, which can help to reach the daily goal of 25g for women and 38g per day for men.
Strawberry Rhubarb Crumble
(Serves 12)
Ingredients:
For the crumble:
- 1 cup whole grain flour
- 1/4 cup granulated sugar
- 3 tbsp. packed light brown sugar
- 1 cup steel cut oats
- 1/4 tsp. ground ginger
- pinch of salt
- pinch of white pepper
- 1/2 cup (1 stick) unsalted butter, melted and cooled
For the fruit filling:
- 1 lb. fresh rhubarb cut into 1 inch pieces
- 2 lbs. fresh strawberries cut into halves
- 1 tbsp. lemon juice
- 1/2 tsp. finely grated lemon zest
- 1/4 cup granulated sugar
- 2 tbsp. cornstarch
Directions:
- Preheat oven to 350 degrees F.
- Stir together flour, sugar, brown sugar, oats, ginger, salt and pepper. Mix in the melted butter until large crumbs form.
- In an 8 x 11 inch baking dish, mix the rhubarb and strawberries with the lemon juice and lemon zest. In a separate bowl, mix the sugar and cornstarch together, and then toss it with the fruit mixture in the pan.
- Sprinkle the topping over the fruit mixture.
- Bake for about 45 minutes, until the crumble topping has darkened slightly and the fruit mixture is bubbling through the topping.
- Serve!
Nutrition Information:
Per Serving: 232 kcal; 36g carbohydrate; 4g protein; 4g dietary fiber; 9g total fat; 5g saturated fat; 18mg sodium.
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