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Rhubarb And Strawberry Breakfast Crisp Recipe
|Rhubarb||350 Gram, trimmed and chopped into 5 centimeter lengths|
|Strawberries||500 Gram, hulled and halved|
|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|
Calories 440 Calories from Fat 216
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 13.9 g69.3%
Trans Fat 0 g
Cholesterol 53.8 mg
Sodium 292 mg12.2%
Total Carbohydrates 47 g15.6%
Dietary Fiber 7.9 g31.7%
Sugars 21.5 g
Protein 7 g14.5%
Vitamin A 14.6% Vitamin C 134.2%
Calcium 14.7% Iron 9.2%
*Based on a 2000 Calorie diet
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.