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Rhubarb Strawberry Crisp

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LEO317

A sweet and tangy dessert made with minimally processed ingredients.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish.
  3. Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.
  4. Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.
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Reviews

TribePride
1
8/20/2012

I love the idea of this crisp much more than the actual product. Unfortunately, it just didn't do it for me. The fruit part was fine, although I wish I had used more fruit. There was less fruit than I like in my crisps. My problems were with the topping. First of all, there was too much of it for the amount of fruit. You could halve the topping and it would be sufficient. And the molasses made the crumble topping too heavy, and it didn't crisp up at all for me, even when I cranked up the oven temperature. I love using whole wheat flour, but I have to admit that this might be one of those times where you ought to blend white and whole wheat instead of using all whole wheat in order to keep it light. I'll have to try another crisp using whole wheat and brown sugar rather than molasses to see if this is the case. Nonetheless, thank you for the recipe! I'll probably use components of it in the future, like mixing the fruit with honey instead of granulated sugar. I like that idea. :)