Rhubarb & Strawberry Crisp Recipe

Name: Rhubarb & Strawberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 stalks rhubarb, sliced into 1 inch pieces; 3 -4 cups fresh strawberries, halved; 1/4 cup sugar; 2 tablespoons fresh lemon juice; 1 tablespoon cornstarch; 1 pinch salt; 1/2 cup brown sugar, packed; 1 cup rolled oats; 1 teaspoon cinnamon (honestly I use more); 1/2 teaspoon nutmeg (I use more of this too); 4 tablespoons butter, cubed (make sure it is cold not room temp.)

Servings: persons

4 -5 stalks rhubarb, sliced into 1 inch pieces
3 -4 cups fresh strawberries, halved
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 pinch salt
1/2 cup brown sugar, packed
1 cup rolled oats
1 teaspoon cinnamon (honestly I use more)
1/2 teaspoon nutmeg (I use more of this too)
4 tablespoons butter, cubed (make sure it is cold not room temp.)

1
In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
2
Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
3
In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
4
If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
5
If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
6
Either way, the fruit should be tender and the juices bubbling when finished cooking.
7
I love serving with a scoop of vanilla ice cream or frozen yogurt.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 -5 stalks rhubarb, sliced into 1 inch pieces, 3 -4 cups fresh strawberries, halved, 1/4 cup sugar, 2 tablespoons fresh lemon juice, and more.

Yes, Rhubarb & Strawberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb & Strawberry Crisp

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