Preparation / Directions:
1. Preheat oven to 325 oF. 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 375 oF. 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.
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Nutritional Information:
232 cal, 6 g fat, 2 g sat, 8 mg chol, 25 mg sod, 45 g car, 2 g fib, 3 g pro, 118 mg calcium. |
