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.