Recipe: L'Etoile's Strawberry Rhubarb Crisp (Weight Watchers recipe)

L'ETOILE'S STRAWBERRY RHUBARB CRISP

3/4 cup uncooked oats (2 1/4 oz)
2 1/4 teaspoons vegetable oil
1 pinch salt
2 tablespoons unsalted butter, softened
1 1/2 tablespoons firmly packed dark brown sugar
1/4 cup all-purpose flour
1 cup sugar
1 tablespoon cornstarch
8 cups sliced rhubarb (1/4-inch thick)
2 cups strawberries, halved

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

In small bowl, combine oats, oil and salt; stir to coat thoroughly. Spread oats out onto a baking sheet and let crisp in the 325 degree F oven until just golden, 10-15 minutes. Remove and let cool.

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

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 at 325 degrees F until rhubarb softens and gets juicy, 15-20 minutes. Raise heat to 375 degrees F.

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.

Serving (about 1 cup) provides: 1/4 fat, 1/4 fruit, 2 veg, 1/2 bread, 135 cal. Per serving: 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.

Makes 8 servings
Source: Weight Watchers Magazine, May 1996