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Strawberry-Rhubarb Crisp

 2 Ratings
3 Comments
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 16

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

No nutrition information available for this recipe.
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