Rhubarb Crisp

Filling

5 cups (1.25 L) rhubarb, freshly chopped
1/2 cup (125 mL) organic brown sugar
1/2 cup (125 mL) organic Thompson raisins
2 Tbsp (30 mL) organic whole wheat flour
1 Tbsp (15 mL) organic cinnamon

Topping

1 cup (250 mL) organic, large-flake rolled oats
1/2 cup (125 mL) organic whole wheat flour
1/2 cup (125 mL) organic brown sugar
2 Tbsp (30 mL) organic wheat germ
1 Tbsp (15 mL) organic cinnamon
1/4 cup (60 mL) organic, cold-pressed, unrefined canola oil

Preheat oven to 350 F (180 C).

Measure out parchment paper to allow for overhang of 9 x 9 in (2 L) baking dish. Scrunch parchment paper under running water until wet. Squeeze out excess water and line pan.

Toss rhubarb, brown sugar, raisins, flour, and cinnamon together in a medium bowl. Pour into prepared pan.

Mix together rolled oats, flour, brown sugar, wheat germ, and cinnamon in a medium bowl. Pour in oil and stir until well combined. Sprinkle over rhubarb mixture.

Bake 45 to 50 minutes, or until rhubarb is soft and bubbling and topping is golden brown. Serve warm.

Makes approximately 8 - 2/3 cup (150 mL) servings.

Each serving contains: 293 calories; 4.2 g protein; 8 g total fat (0.7 g sat fat, 0 trans fat); 56 g carbs; 5 g fibre; 7.4 mg sodium

source: "Harbingers of Spring", alive #307, May 2008