Okay...who doesn't enjoy a yummy strawberry crisp for dessert? Now, add some rhubarb and yes please, I'll take a piece (or two). That's why I asked my friend Sarah if she would share her Strawberry Rhubarb Crisp recipe with us. It is not only delish but also healthy. Win, win! Sarah does everything from scratch and organic. And let me tell you, her products on Dough Run are amazing. I absolutely LOVE her 3G bars and pancake mix. You can order online so go check her at Dough Run. Also, make sure to follow her on facebook as she shares a few recipes there (scroll to the bottom to meet Sarah).
What you'll need:
½ lb of rhubarb chopped (can use fresh or frozen)
2 lb strawberries cut in quarters
½ cup of honey
1 tablespoon of lemon juice (optional)
Preheat oven to 350.
Mix above ingredients and place in 8’x 8” glass baking dish
Mix 1 cup of Dough Run Cinnamon Pancake mix with 1 cup of rolled oats and pour over berry mixture.
Cut ¼ cup (½ stick) of unsalted butter into small pieces and dab over top of pancake mixture.
Bake at 350 degrees for 35 minutes. Crisp should be bubbling and tender when tested with fork.
Let cool slightly, 10 to 15 minutes and serve with vanilla ice cream or whipped cream. Excellent cold with yogurt for breakfast too.
Sarah is foodie at heart! She loves to create recipes that are healthy without sacrificing the yummy factor! Sarah started Dough Run with one thought in mind: to create great tasting healthy food, always aiming to please all ages. Dough Run strives to use only “real” ingredients to produce the very best nutritious food.