- Prep time 25 minutes
- Total time 1 hour & 10 minutes
- Portion size 8 servings
Ingredients
Method
In 8-inch square baking dish, combine 1/4 cup brown sugar and cornstarch. Add rhubarb, strawberries and basil; mix well to coat. Sprinkle with white chocolate. Set aside.
Preheat oven to 350°F. In bowl, combine oats, flour and remaining brown sugar. Drizzle with melted butter and mix well. Spread oat mixture over reserved fruit mixture. Place dish on baking sheet and bake until top of crisp is golden brown and fruit filling is bubbling around the edges, about 45 minutes. Let cool on rack for 15 minutes. Sprinkle with basil leaves.
Test Kitchen Tip: Fresh or frozen fruit can be used in this recipe. If using frozen fruit, it’s not necessary to thaw beforehand.
DID YOU KNOW?
The best way to preserve a bunch of basil is to set stems in a vase of water, making sure the leaves remain dry. Store in a bright place.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 3 g
- Sodium 20 mg
- Sugars 22 g
- Protein 3 g
- Calories 240
- Total fat 10 g
- Cholesterol 20 mg
- Saturated fat 6 g
- Total carbohydrate 35 g
