STRAWBERRY-RHUBARB CRISP Desert Recipe

This simple, better-for-you topping is made with minimal
butter and gets its crunch from almonds and low-fat granola.
PREP TIME: 10 MIN.
TOTAL TIME: 50 MIN.
SERVES: 8

2 cups (500 mL) sliced rhubarb (1/2-in./1-cm pieces)

2 cups (500 mL) sliced strawberries

1/4 cup (60 mL) Sensations by Compliments Pure Maple Syrup

1 tbsp (15 mL) cornstarch

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) salt

1 cup (250 mL) Compliments Balance Original Granola Cereal

1/2 cup (125 mL) Compliments Natural Almonds, chopped

4 tsp (20 mL) melted butter

1. Preheat oven to 350°F (180°C). In an 8-in./20 cm square (2 L) glass or ceramic baking dish, mix together rhubarb, strawberries, maple syrup, cornstarch, ginger and salt.

2. In a bowl, combine granola, almonds and butter. Spread over fruit.

3. Bake on middle rack of oven until fruit is bubbling and topping is golden, about 30 min. Serve warm.
(SERVES 8)
PER SERVING (1⁄4 OF THE RECIPE): 170 calories, 4 g protein, 6 g total fat (1.5 g sat. fat), 5 mg cholesterol, 24 g carbohydrates, 3 g fibre, 11 g sugars, 100 mg sodium