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Strawberry-Rhubarb Crisp

 4 Ratings
5 Comments
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 16
  • Save
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    14K

The tartness of fresh rhubarb and the sweetness of fresh strawberries come together for an easy to make crisp that is ready in just 1 hour.

Angie McGowan Recipe by Angie McGowan
June 19, 2014

Ingredients

1
lb fresh rhubarb, chopped
1
lb fresh strawberries, chopped
1/2
cup packed brown sugar
1
teaspoon vanilla
1
teaspoon lemon juice
1
cup Gold Medal™ all-purpose flour
1
cup quick-cooking oats
1/2
cup butter, softened
1/4
teaspoon salt
Freshly whipped cream or vanilla ice cream

Directions

  • 1 Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
  • 2 In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  • 3 In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
  • 4 Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
  • 5 To serve, scoop warm crisp into bowls; top with whipped cream.

Expert Tips

For a nutty flavor, add 1/2 cup chopped walnuts or pecans to the topping.

Cool the crisp for 5 to 10 minutes before serving, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
146.9
% Daily Value
Total Fat
6.6g
10%
Saturated Fat
3.8g
19%
Cholesterol
15.3mg
5%
Sodium
40.0mg
2%
Total Carbohydrate
19.9g
7%
Dietary Fiber
2.1g
8%
Sugars
6.1g
Protein
2.9g
% Daily Value*:
Vitamin C
31.80%
32%
Calcium
4%
4%
Iron
5.20%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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