L'etoile's Strawberry Rhubarb Crisp

Recipe Ingredients

3/4 cup	46g / 1.6oz	Rolled oats - (2 1/4 oz)
2 1/4 teaspoons	11ml	Vegetable oil
1		Salt
2 tablespoons	30ml	Unsalted butter - softened
1 1/2 tablespoons	22ml	Firmly packed dark brown sugar
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Cornstarch
8 cups	1896ml	Rhubarb - sliced 1/4" thick
2 cups	474ml	Strawberries - halved

Recipe Instructions

1. Preheat oven to 325F. Spray eight 1 1/2-cup ovenproof ramekins or a 13x9" baking pan with nonstick cooking spray.

2. In small bowl, combine oats, oil and salt; stir to coat thoroughly. Spread oats out onto a baking sheet and let crisp in the oven until just golden, 10-15 minutes. Remove and let cool.

3. In small bowl, cream butter and brown sugar; stir in cooled oats and flour, and mix with your fingers until crumbly. Set aside.

4. In small bowl, combine granulated sugar and cornstarch; reserve 3 tablespoons of this mixture and toss the rest with the rhubarb to completely coat. Divide sugared rhubarb into ramekins (or spread evenly in pan). Bake until rhubarb softens and gets juicy, 15-20 minutes. Raise heat to 375F.

5. Meanwhile, in medium bowl, combine strawberries with reserved sugar-cornstarch mixture; toss to coat well. Arrange strawberries over partially cooked rhubarb; sprinkle evenly with toasted oat mixture. Return to oven and bake 10-15 minutes more until topping is golden and fruit juices bubble.

Source:
Weight Watchers Magazine, May 1996

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