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!
Servings: 6 servings
Calories: 280kcal
Equipment
- 8 x 8 (or 9 x 6) inch baking pan
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
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- Bake for 40-45 minutes, until the topping is golden and the edges are bubbling.
- Cool for 10-15 minutes before serving. Best served warm with ice cream or whipping cream and garnish with mint.
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.
Nutrition
Calories: 280kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 8mg | Potassium: 280mg | Fiber: 3g | Sugar: 19g | Vitamin A: 416IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 1mg