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Strawberry Rhubarb Crisp recipe

Springtime brings fresh strawberries andrhubarb and the opportunity make a delicious dessert…like thisone.

Recipe: Strawberry RhubarbCrisp

Crisp Topping:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground nutmeg
Dash salt
6 tablespoons butter, softened
3/4 cup old-fashioned rolled oatsStrawberry-Rhubarb Filling:
2 pint baskets California strawberries, stemmed and halved -divideduse
3 cups rhubarb slices (1/3-inch thick)
2/3 cup granulated sugar
1 tablespoon cornstarch

  • Heat oven to 400°F (205°C).
  • Prepare Crisp Topping: In large bowl mixall ingredients except butter and oats to blend thoroughly. Withpastry blender, cut in butter until mixture resembles coarsecrumbs. Mix in oats; set aside.
  • Prepare Strawberry-Rhubarb Filling: Inanother large bowl mix 4 cups of the strawberries (reserve remainingstrawberries), the rhubarb, sugar and cornstarch to blend thoroughly.Spoon into shallow 2-quart baking dish. Cover evenly with CrispTopping.
  • Bake in center of oven about 40 minutesuntil filling is bubbly and topping is lightly browned. Coolslightly.
  • Serve warm or at room temperature withreserved strawberries. Top with whipped cream or ice cream, ifdesired.

    Makes 6 servings

    Nutritional Information: 323 calories;10 g fat; 23 mg cholesterol; 128 mg sodium; 58 g carbohydrate;3 g fiber; 3 g protein.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.


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