STRAWBERRY-RHUBARB CRUNCH
2 cups strawberries, hulled & quartered
2 cups rhubarb, chopped
3/4 cup rolled oats
1/2 cup brown sugar, packed
1/2 cup walnuts, chopped
4 tablespoons walnut or canola oil
Toss together strawberries and rhubarb. Place in the bottom of a pie or
casserole dish. In a mixing bowl, mix together oats, brown sugar, walnuts, and
oil. Sprinkle mixture over fruit. Cover lightly with aluminum foil and bake in
a preheated oven at 375°F, about 40-45 minutes, or until golden brown on top.
*This recipe is high in Vitamin C (strawberries) calcium (rhubarb) and
fiber (oats) and contains no saturated fats.
marilyn
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