Strawberry-Rhubarb Crumble Squares
Vegetarian Times Issue: April 1, 2005 p.70
These tangy-sweet squares will keep, covered, in the fridge up to 4 days.
Directions
- To make Filling: Mix 1 Tbs. orange juice and cornstarch in bowl. In pan, combine rhubarb, strawberries, sugar, zest and remaining juice. Bring to a simmer. Reduce heat to low; partially cover, and cook 5 to 8 minutes, or until rhubarb is tender. Add cornstarch mixture, and cook, stirring constantly, until thickened, about 1 minute. Cool.
- Preheat oven to 350F. To make Crust and Topping: Combine oats, both flours, sugar, cinnamon, ginger, baking powder and salt in large bowl; blend with fork. Add orange juice and oil; blend with fork until crumbly.
- Press 2 cups oat mixture into bottom of 9x9-inch baking pan coated with cooking spray. Spread rhubarb mixture over crust. Stir almonds into remaining oat mixture, and sprinkle over filling. Bake until golden, 30 to 35 minutes. Let cool in pan on rack.
ingredient list
Serves 12
Filling
- 4 Tbs. orange juice
- 4 tsp. cornstarch
- 2 1/2 cups diced frozen rhubarb
- 1 cup hulled and sliced strawberries
- 1/3 cup granulated sugar
- 1/2 tsp. freshly grated orange zest
Crust and Topping
- 1 cup uncooked rolled oats
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup orange juice
- 1/4 cup vegetable oil
- 2 Tbs. slivered almonds, coarsely chopped
Nutritional Information
Per SERVING:
| Calories |
210 |
| Protein |
4g |
| Total fat |
6g |
| Saturated fat |
g |
| Carbs |
38g |
| Cholesterol |
mg |
| Sodium |
85mg |
| Fiber |
3g |
| Sugars |
18g |
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