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–+ servings

Strawberry-Rhubarb Crisp

This version of rhubarb and strawberry crisp is tangy with enough sweetness to please the taste buds, then top with a crunchy buttery crumble making this dessert a crowd-pleaser!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling:
  • 3 cups fresh rhubarb, diced (about 5 stems)
  • 1 cup strawberries, quarteted
  • 1/4 cup raw sugar
  • 3 tbsp arrowroot starch/cornstarch
Topping:
  • 3/4 cup quick rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter, melted
  • ice cream or whipped cream

Equipment

  • 8 x 8 (or 9 x 6) inch baking pan

Method
 

  1. Preheat oven to 350°F. 
  2. Filling: In a medium bowl, stir together rhubarb, strawberries, sugar, and starch until the fruit is coated. Place into a baking dish, and set aside.
  3. Topping: In a separate bowl, stir together oats, flour, brown sugar, and cinnamon until ingredients are well combined, then stir in melted butter to create a crumbly texture. Evenly sprinkle the crumble topping over the rhubarb mixture.
  4. Bake for 40-45 minutes, until the topping is golden and the edges are bubbling.
  5.  Cool for 10-15 minutes before serving. Best served warm with ice cream or whipping cream and garnish with mint.

Nutrition

Calories: 280kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 8mgPotassium: 280mgFiber: 3gSugar: 19gVitamin A: 416IUVitamin C: 19mgCalcium: 80mgIron: 1mg

Notes

If you are using frozen rhubarb, remove from freezer about 30 minutes to allow it to thaw then measure.
Store baked strawberry-rhubarb crisp at room temperature, covered for 2 days then place in the refrigerator. I like to warm the crisp before serving by placing each serving in the microwave for about 15-20 seconds.  

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