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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love the aroma and flavor of basil! So when I found a recipe that called for basil in a strawberry-rhubarb crisp, I couldn't wait to try it, writes Beth Rice of Springfield, Oregon. I reduced the fat in the recipe and changed the strawberries to cherries since I had a tree loaded with them. The tart fruit flavor goes perfectly with the tangy basil. Ingredients:
3-1/2 cups frozen pitted dark sweet cherries, thawed |
3/4 cup sugar, divided |
2 tablespoons cornstarch |
1 cup chopped fresh or frozen rhubarb, thawed |
2 tablespoons minced fresh basil |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/4 cup packed brown sugar |
1/4 teaspoon salt |
1/4 cup reduced-fat margarine |
Directions:
1. Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar.
2. In a small bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 8 servings, 1/2 cup per serving.
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