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Chef Erin's Recipe: Light Strawberry Rhubarb Crisp


2 Cups Rhubarb, sliced
2 Cups Strawberries, halved
2 Tbsp Pure Maple Syrup
1/4 tsp cinnamon

1 Cup Oats, not instant
1 Tbsp Olive Oil
1 tsp cinnamon
1 Tbsp Pure Maple Syrup (or brown sugar)
1 Tbsp Ground Flax Seeds
1/2 Ounce Raw Almonds, chopped


Preheat oven to 350 degrees.

Toss strawberries, rhubarb, and cinnamon together.  Drizzle with maple syrup and toss to coat all fruit.  If using frozen fruit be sure to thaw and drain juice.  Spray baking dish with olive oil spray, pour in fruit.

Mix together oats, almonds, and flax seed.  Mix together olive oil and maple syrup.  Drizzle oil mixture over oats and toss to coat evenly.  Sprinkle with cinnamon and toss again.

Sprinkle oat mixture over fruit and place in oven for 30 minutes, until fruit is tender.  Let cool.

When ready to eat, top with 1/4 cup Greek vanilla yogurt.

Tip:  This is a great recipe when getting used to using less sugar in your diet.  After your taste buds are acquired to less sugar try reducing the sugar (maple syrup) from this recipe.

Tip:  This makes a great breakfast!

By Chef Erin