what's for your sweet tooth {healthier strawberry rhubarb crisp}.

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nothing says summer in new england like strawberry rhubarb.  baked in a pie, crisp, crumble, whatever... it's delicious.

{ever had rhubarb?  it grows in red stalks (that almost resemble celery) and it's pretty sour.  however, when baked, it takes on a similar flavor to a granny smith apple.  tart, but delicious when paired with some sweetness.  yummy with strawberries, and one of my fav desserts my grandmother used to make was a rhubarb bread pudding.  whatever dessert, it's a must-try!}

i had friends from out of state in town last weekend so i wanted to treat them to this supah maine-ish combo.  i decided on strawberry rhubarb crisp, and i found this recipe from the blog skinnytaste, which has great healthified recipes.  i was sold.

swapping out honey for white sugar, and whole wheat flour for white this recipe still doesn't give up any of the deliciousness or bold flavors of a good, traditional strawberry rhubarb dessert.  definitely try this recipe if you're looking for something scrumptious, but for for less calories!

healthier strawberry rhubarb crisp

* 1 lb. strawberries, washed, hulled and quartered
* 1 lb (5-6 stalks) rhubarb, sliced into small pieces
* 1/2 orange, juiced and zested (next time i think i'll add a little less)
* 1 T. cornstarch
* 1/4 c. honey

for topping:

* 1 c. quick oats
* 1/2 c. brown sugar
* 1/2 c. whole wheat flour (i love king arthur's whole wheat white)
* 1/2 t. cinnamon
* 1/4 c. butter, melted

- combine filling ingredients and place in an oven safe dish.
- mix ingredients for topping and spread over fruit filling.  bake at 375 degrees until golden and bubbly; approximately 40 minutes.
- top with whipped cream or vanilla ice cream.  delish.

ayuh.