To make the filling, combine the sugar and cornstarch in a medium saucepan. Stir in the rhubarb, water, lemon zest, and ginger. Bring to a simmer, covered, over medium heat. Cook, stirring occasionally, until the rhubarb is tender and the saice has thickened, about 8 minutes. Stir in the strawberries and cook just until the fruit is tender, about 2 minutes. Pour into a 9-inch pie plate or serving dish.
To make the topping, combine the toasts, brown sugar, and cinnamon in a medium bowl. Add the melted butter, stirring, until evenly moistened. Sprinkle over the filling just before serving. Serve war or at room temperature with the frozen yogurt.
Serving
Suggestions
POINTS: 4 1/6th of crip, with 1/3cup frozen yogurt PER SERVING:215 CAL 3G FAT
Originally Submitted
4/21/2008
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