That second “F” could stand for a lot of things — finally, flipping, freaking…you get the idea. This has been one jam-packed week. Last night was my first night home all week and so I celebrated by
making trying to make a really nice meal – Pad Thai.
Fail. It all went into the trash. The sauce was the consistency (and color!) of tar and there was just sooo much of it. The meal was completely ruined (and I followed the recipe to a T!). And an hour of my “free” evening was wasted. Not only that, but…now what’s for dinner, right?!
Luckily, there was pork carnitas in the freezer and we just heated that up, layered it in a tortilla, and topped it with a dollop of low-fat sour cream, cabbage, and dusting of crumbled queso fresco. Crisis averted. But still, I hate to waste food. And time. And money. And blogging material. I actually did take a photo, but I didn’t want to ruin anyone’s appetite because unlike that foul Pad Thai, this Strawberry Rhubarb Crisp is DIVINE! 😀
Rhubarb is still in season and if you frequent farmer’s markets or belong to a CSA, you’re bound to see this wonderful veggie pop up! While rhubarb is mainly thought of as a dessert ingredient, you can certainly keep things on the lighter, sinless side 😉
Strawberry Rhubarb Crisp from Skinny Taste
1 lb strawberries, hulled and quartered
1 lb rhubarb stalks (about 5 or 6) cut into 1/2-inch pieces
1/2 orange, zested and juiced
1 Tbsp cornstarch
1/4 cup agave nectar (or honey)
1 cup old-fashioned oats
1/2 cup 100% white whole wheat flour or whole wheat pastry flour
1/2 cup light brown sugar, not packed
1/2 tsp cinnamon
1/4 cup unsalted butter, melted
Heat oven to 375 F. Combine strawberries and rhubarb in an oven safe dish. Add agave nectar, orange juice, and orange zest. Next, sprinkle with cornstarch and toss until fruit is well coated. Set aside.
Mix remaining ingredients for the topping in a medium bowl then spread over fruit. Bake until topping is golden brown and fruit is bubbling, about 40 minutes. Yield: 8 servings.
Nutrition Information (per 1/8th recipe): 219 calories; 7 g. fat; 3 mg. sodium; 38.4 g. carbohydrate; 3.8 g. fiber; 3 g. protein
Result: If you love rhubarb, this is a must-make recipe! The fruit gets soft and the strawberries help to sweeten the rhubarb, along with the agave and sugar 🙂 This is the perfect treat for the timely rhubarb season and comes together in about 10 minutes. Delicious – enjoy!
Have a fabulous weekend and wish me luck on my duathlon this Sunday – I’m going to need it!!! 😀
P.S. Don’t forget to enter my blogiversary giveaway by 10pm EST tonight for a chance to win a doughnut pan, food scale, stevia products, or Larabars!
Enjoy the weekend,