Strawberry Rhubarb Crisp
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
When two flavors go together as well as strawberries and rhubarb, you put them together as often as possible! This strawberry rhubarb crisp is a pleaser for anyone who loves the famous flavor duo.
Course:
Desserts/Sweets
Cuisine:
American, British
Keyword:
Quick and Easy
Servings: 6
Calories: 391 kcal
Ingredients
- 1 pound strawberries sliced
- 1 pound rhubarb cut into 1-inch chunks (about 3 to 4 stalks)
- ½ cup sugar
- ¼ teaspoon salt
- ⅓ cup cornstarch
Topping:
- ½ cup brown sugar
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- 6 tablespoons melted butter
Instructions
-
Pre-heat the oven to 350ºF.
-
To make the topping, combine the brown sugar, rolled oats, flour and cinnamon in a small bowl. Pour the melted butter into the topping mixture and combine well with a fork until the mixture looks crumbly. Set aside.
-
In a separate large bowl, mix together the sugar, salt and cornstarch. Add the strawberries and rhubarb. Toss to coat the fruit with the sugar mixture. Pour the fruit mixture into a 7-inch x 9-inch baking pan or a 9-inch pie plate. Sprinkle the topping mixture evenly over the strawberries and rhubarb.
-
Transfer the pan to the oven and bake for 35 to 45 minutes, until the top has nicely browned and the fruit below is bubbling. If you’ve filled your pan to the top, or if you are using a shallow pan, place a baking sheet on the rack below the crisp to catch any drips.
-
Let rest at least 15 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
Nutrition Facts
Strawberry Rhubarb Crisp
Amount Per Serving
Calories 391
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Trans Fat 1g
Cholesterol 30mg10%
Sodium 208mg9%
Potassium 422mg12%
Carbohydrates 68g23%
Fiber 5g20%
Sugar 39g43%
Protein 4g8%
Vitamin A 437IU9%
Vitamin C 51mg62%
Calcium 106mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.