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Strawberry Rhubarb Crisp

Yield: 8 servings
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Ingredients

  • 2 cups strawberries, sliced
  • 2 cups rhubarb, cut into 1" pieces
  • 1 teaspoon cornstarch
  • 3 tablespoons granulated Splenda, divided
  • 1 cup quick oats
  • 1 1/2 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F and spray a 9x9 baking dish with cooking spray.
  • Place the strawberries and rhubarb in a bowl, then mix in 1 tablespoon of Splenda and 1 teaspoon of cornstarch. Pour the mixture into the bottom of the 9x9 pan.
  • Add the quick oats and 2 tablespoons of Splenda to a bowl and mix together. Melt the butter and pour it over the quick oats. Add the vanilla extract and stir all of the ingredients until blended.
  • Evenly pour the oat mixture over the strawberries and rhubarb.
  • Bake for 30 minutes or until the oat mixture is crispy and golden.