First Prize Strawberry Rhubarb Crisp

First Prize Strawberry Rhubarb Crisp

24
xMichellex 0

"I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar."

Ingredients

1 h 20 m {{adjustedServings}} servings 257 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
  3. Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
  4. Bake in the preheated oven until bubbling, about 1 hour.
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Reviews

24
  1. 28 Ratings

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My first review on this site, that tells you that I was very happy with the crisp. It was delicious, served it with vanilla ice cream which was a real compliment to the tartness of the crisp. P...

For some reason I have bad luck with crisps, but this one is different, so I thought I'd try it. Success! I was skeptical about putting the crumbly part on the bottom, thinking it would just b...

Didn't have any white flour, so I used all purpose whole wheat flour with quick cooking oats. Turned out delish! The sweetness of the sugars are complemented nicely with the tartness of the fr...