Strawberry Rhubarb Crisp Recipe

Name: Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups rhubarb, sliced; 2 lbs strawberries, hulled and halved; 3/4 cup sugar; 1/2 cup orange marmalade; 3 tablespoons flour; 2 tablespoons butter; topping; 1/2 cup walnuts; 1/4 cup oatmeal; 1/3 cup brown sugar; 1/2 cup flour; 1 teaspoon cinnamon; 6 tablespoons butter

Servings: persons

4 cups rhubarb, sliced
2 lbs strawberries, hulled and halved
3/4 cup sugar
1/2 cup orange marmalade
3 tablespoons flour
2 tablespoons butter
topping
1/2 cup walnuts
1/4 cup oatmeal
1/3 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
6 tablespoons butter

1
Mix the first 5 ingredients together set aside.
2
In a deep pie pan spray with pam.
3
In a food processor with a metal blade pulse all topping ingredients till crumbly.
4
Toss all the fruit together again then fill pie dish.
5
Top fruit with butter then crumb mixture.
6
Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
7
Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.

697

kcal

Calories

Fat

101

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 13 ingredients. The key ingredients include: 4 cups rhubarb, sliced, 2 lbs strawberries, hulled and halved, 3/4 cup sugar, 1/2 cup orange marmalade, and more.

Yes, Strawberry Rhubarb 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.

Strawberry Rhubarb Crisp

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