Foil Packet Strawberry-Rhubarb Crisp
Prep: 15 minutes plus standing
Grill: 15 minutes • Serves: 4
2 cups coarsely chopped strawberries
1-1/2 cups chopped rhubarb
1/4 cup cane sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 cup old-fashioned rolled oats
1/3 cup whole wheat flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1-1/3 cups vanilla ice cream
1.Prepare outdoor grill for direct grilling over medium-high heat. Cut 4 (12-inch) squares aluminum foil; spray with cooking spray.
2. In large bowl, stir strawberries, rhubarb, 2 tablespoons sugar, cornstarch and lemon juice; divide onto center of foil square.
3.In food processor, pulse oats, flour, cinnamon, salt and remaining 2 tablespoons sugar 3 times; add butter and pulse 10 times or until pea-size pieces form. Divide oat mixture over rhubarb mixture. Bring 2 edges of foil up over topping and fold to seal; fold sides of foil to seal completely. Place packets, sealed side up, on hot grill rack; cover and cook 15 minutes or until fruit is tender and topping is golden brown. Let stand 5 minutes.
4.Carefully open foil packets; serve topped with ice cream.
Approximate nutritional values per serving (1 packet):
405 Calories, 23g Fat (14g Saturated), 65mg Cholesterol,
113mg Sodium, 47g Carbohydrates, 5g Fiber, 5g Protein