We are still working on reducing our waistlines in glutton land, and though I was really tempted to make a strawberry rhubarb pie (my most favorite pie) I resisted.
Looking over a variety of recipes for inspiration, and to ensure I used enough sugar in the filling (rhubarb is tart), I ended up with this lightened version. If you notice, there is (sadly) no butter in sight. I used a nutrition calculator and this comes in under 200 calories (around 175) and under 2 grams of fat per serving. The wheat bran and oats up the fiber (among other nutrients) without affecting the taste/texture of the cobbler in my opinion. I also added an apple for sweetness since I had more rhubarb than strawberries and to better fill up the 9″x13″ baking dish. You could also add more apples (or other berries, pears, etc) if you were short on strawberries or rhubarb, though the final cobbler would have a more appley (just made that word up) taste, whereas now the apple takes a back seat to the strawberries and rhubarb.
We ate it plain last night for dessert and it definitely hit the spot without the guilt. The filling is perfect (sweet, but not too sweet, and a little tart) and the cobbler topping is light and airy.
The toughest part of this dish is chopping fruit. It is easy, quick, guilt-free, and perfect for a weeknight.
Serving size: 8
- 1 lb strawberries
- 1.5 lb rhubarb (about 5 large stalks)
- 1 apple (peeled if waxed)
- 1/2 c sugar
- 1 tbsp corn starch
- juice from 1/2 lemon
- dash of cinnamon
- pinch of salt
- 1 c + 2 tbsp heart health bisquick
- 3 tbsp brown sugar
- 1/4 c wheat bran
- 1/4 c quick cooking oats
- zest of 1 lemon
- pinch of salt
- 2/3 c milk
Preheat the oven to 350f.
Chop the strawberries, rhubarb and apple (they do not need to be the exact same size, just sort of similar) and place in a 9″x13″ baking dish.
Toss the fruit with the sugar, lemon juice, cinnamon, salt, and cornstarch. Set aside.
In a separate bowl, mix together the bisquick, brown sugar, wheat bran, oats, lemon zest, pinch of salt, and milk.
Pour the mixture over the fruit. There will not be enough to cover the entire top of the fruit mixture. (PS – Don’t do what I did, which is forgetting to mix in the lemon zest. I sprinkled it on top instead, but it would have been much more flavorful mixed into the cobbler batter.)
Bake at 350f for 30-40 minutes until the cobbler is golden brown and the fruit is hot and bubbly. Let it cool and serve alone or with ice cream, whipped cream, sour cream, yogurt, or whatever else you may like. Enjoy!