Emprimir
Correo Electrónico
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
Ginger adds a pleasing, spicy dimension to the classic combination of strawberries and rhubarb. This is best served warm with vanilla or strawberry ice cream.
Ingredientes
- Filling:
- 1 1/2 Cups Granulated Sugar
- 3 Tbsp. All Purpose Flour
- 1 Tbsp. Cornstarch
- 1/4 Tsp. Salt
- 4 Cups Fresh Strawberries, Halved; Quartered If Large
- 4 Cups Fresh Rhubarb, Sliced Diagonally
- 1 Tbsp. Lemon Juice
- Topping:
- 1 Cup Old-Fashioned Rolled Oats (Not Quick Cooking)
- 1 Cup All Purpose Flour
- 3/4 Cup Walnuts, Diced
- 1/2 Cup Packed Light Brown Sugar
- 1/2 Cup Crystallized Ginger, Diced
- 1/4 Tsp. Ground Ginger
- 1/4 Tsp. Salt
- 1/2 Cup Unsalted Butter, Melted
- Garnish:
- Powdered Sugar
- Vanilla/Strawberry Ice Cream
Direcciones
- Heat oven to 375°F.
- For Filling: In large bowl, stir together sugar, 3 tablespoons of the flour, cornstarch and 1/4 teaspoon of the salt until blended.
- Add strawberries, rhubarb and lemon juice; toss to coat. Place in 13x9-inch glass baking dish.
- For Topping: In medium bowl, stir together remaining 1 cup flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger and remaining 1/4 teaspoon salt until combined.
- Stir in melted butter until moistened; sprinkle over fruit.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm. Sprinkle with powdered sugar right before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 93 | 30% |
| Total Fat 10.77g | 13% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 107mg | 4% |
| Potassium 263mg | 8% |
| Total Carbs 53.55g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 36.81g | 25% |
| Protein 2.96g | 5% |
