Diabetic Strawberryrhubarb Crisp Recipes

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

STRAWBERRY-RHUBARB CRISP

Steps:

• Lightly butter a microwave-safe 10-inch glass pie plate.
• In a separate bowl, combine the sugar, and flour until blended.
• Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
• Spread in an even layer in the prepared pie plate.
• In a large bowl, combine the brown sugar, flour, and oatmeal.
• Work in the butter with a fork until the mixture formscoarse crumbs.
• Sprinkle the mixture evenly over the fruit.
• Microwave uncovered on high power for 8 minutes.
• Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
• Cool slightly before serving.
• Top each serving with a spoon of yogurt.