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 strawberries; 4 cups rhubarb; 1 cup sugar; ⅓ cup tapioca; 1 tablespoon lemon juice; 1 cup flour; 1 cup oatmeal; ½ cup brown sugar; ½ teaspoon cinnamon; ¼ cup butter; ½ teaspoon salt; ½ cup chopped nuts

Servings: persons

4 cups strawberries
4 cups rhubarb
1 cup sugar
⅓ cup tapioca
1 tablespoon lemon juice
1 cup flour
1 cup oatmeal
½ cup brown sugar
½ teaspoon cinnamon
¼ cup butter
½ teaspoon salt
½ cup chopped nuts

1
Slice fruit.
2
.Mix first five ingredients together.
3
In a separate bowl, combine flour oatmeal, cinnamon and salt, and cut in butter to resemble coarse crumbs.
4
Press half into bottom of 9 inch pie plate.
5
Add fruit mixture.
6
Top with the rest of the oatmeal mixture.
7
Sprinkle top with chopped nuts of your choice.
8
I use walnuts, almonds or pecans.
9
Bake at 350 for 45 minutes until brown on top.

560

kcal

Calories

Fat

113

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 12 ingredients. The key ingredients include: 4 cups strawberries, 4 cups rhubarb, 1 cup sugar, ⅓ cup tapioca, 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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