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Ingredients
  • FILLING:
  • 6 cups 1/2-inch slices rhubarb (about 2 pounds)
  • 2 1/2 cups halved strawberries
  • 3/4 cup organic cane sugar
  • 3 Tbsp arrowroot or tapioca flour
  • 1 orange zest and juice separated
  • 1/2 tsp cinnamon
  • Olive oil or coconut oil cooking spray
  • TOPPING:
  • 2/3 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 6 Tbsp cold butter cut into small pieces
  • 2 cups Plain Greek yogurt
  • Honey or maple syrup
Instructions
  1. Preheat oven to 375°.
  2. To prepare filling, combine the first 6 ingredients, including orange zest (not juice). Spoon into a 13 x 9–inch baking dish coated with cooking spray.
  3. To prepare topping, combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
  4. While the crisp is baking mix together plain yogurt with 2 Tbsp orange juice and a drizzle of honey. Chill until ready to serve. Serve a scoop of warm crisp with about ¼ cup yogurt mixture.