Strawberry-Rhubarb Crisp Recipe

Name: Strawberry-Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fresh rhubarb (1-inch chunks); 3 to 4 c. strawberries, sliced; 1/3 to 1/2 c. white sugar; 1 c. rolled oats; 1 c. flour; 2 to 3 Tbsp. brown sugar; 1/2 tsp. cinnamon; dash or two allspice; dash or two nutmeg; 1/4 tsp. salt; 5 Tbsp. butter, melted

Servings: persons

2 lb. fresh rhubarb (1-inch chunks)
3 to 4 c. strawberries, sliced
1/3 to 1/2 c. white sugar
1 c. rolled oats
1 c. flour
2 to 3 Tbsp. brown sugar
1/2 tsp. cinnamon
dash or two allspice
dash or two nutmeg
1/4 tsp. salt
5 Tbsp. butter, melted

1
Preheat oven to 375u00b0.
2
Combine the rhubarb and strawberries in a 9-inch square pan.
3
Sprinkle with white sugar.
4
Mix together the remaining ingredients in a medium sized bowl.
5
Distribute over the top of the fruit and pat firmly into place.
6
Bake, uncovered, for 35 to 40 minutes, or until the top is crisp and lightly browned and the fruit is bubbling around the edges.
7
Serve hot, warm or at room temperature; plain or ala mode.

825

kcal

Calories

Fat

149

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: 2 lb. fresh rhubarb (1-inch chunks), 3 to 4 c. strawberries, sliced, 1/3 to 1/2 c. white sugar, 1 c. rolled oats, 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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