Dessertsbluejeanchef
Strawberry Rhubarb Crisp
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.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- baking sheet
📝 Preparation Steps
1
Pre-heat the oven to 350ºF.
2
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.
rolled oats1 cupmelted butter6 tablespoons
3
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.
strawberries (sliced)1 poundrhubarb (cut into 1-inch chunks (about 3 to 4 stalks))1 pound
4
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.
5
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
calories
391 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
5 g
sugar Content
39 g
sodium Content
208 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
30 mg
carbohydrate Content
68 g
saturated Fat Content
7 g
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