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Rhubarb And Strawberry Breakfast Crisp

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Ingredients
  Rhubarb 350 Gram, trimmed and chopped into 5 centimeter lengths
  Strawberries 500 Gram, hulled and halved
For topping
  Muesli 120 Gram, untoasted
  Plain flour 25 Gram
  Caster sugar 55 Gram
  Cold butter 100 Gram, cut into small pieces
  Thick greek yogurt 4 Tablespoon
Directions

Preheat the oven to 200°C/gas 6.
Place the chopped rhubarb and strawberries in a baking dish.
Sprinkle with the flour and sugar and toss to combine.
Bake for 10 minutes.
For the topping, mix the muesli, flour and sugar together in a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Sprinkle the topping over the fruit and bake for 30 minutes until golden brown and bubbling.
Top each serving with 1 tbsp yogurt or leave guests to add their own.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Your rating: None
4.136665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 331 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.3%

Saturated Fat 12.9 g64.7%

Trans Fat 0 g

Cholesterol 53.8 mg17.9%

Sodium 148.7 mg6.2%

Total Carbohydrates 33 g11%

Dietary Fiber 4.2 g16.9%

Sugars 20.8 g

Protein 3 g5.9%

Vitamin A 14.6% Vitamin C 134.2%

Calcium 10.2% Iron 4.1%

*Based on a 2000 Calorie diet

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Rhubarb And Strawberry Breakfast Crisp Recipe