Strawberry Rhubarb Crisp

Name: Strawberry Rhubarb Crisp
Yield: 6 servings
Ingredients: 1 cup rolled oats; 3 Tbsp unsalted butter, melted; 1 Tbsp brown sugar; 2 cups rhubarb, chopped; 1 lemon, juice of; ¼ cup granulated sugar; 2 tsp cornstarch; 2 cups strawberries, diced or sliced

This Strawberry Rhubarb Crisp is perfect served right out of the oven with a scoop of vanilla ice cream. Feel free to enjoy leftovers with a cup of coffee for breakfast.

Calories: 170per serving
Servings: 6people

Ingredients

1 cup rolled oats
3 Tbsp unsalted butter, melted
1 Tbsp brown sugar
2 cups rhubarb, chopped
1 lemon, juice of
¼ cup granulated sugar
2 tsp cornstarch
2 cups strawberries, diced or sliced

Instructions

Preheat oven to 375°F.
Combine oats, melted butter and brown sugar in a bowl until combined. Spread mixture out on a baking sheet. Place in the oven and bake until crispy, about 8-10 minutes.
In the meantime, prepare filling. Heat a large skillet to medium high. Add chopped rhubarb and lemon juice, then whisk in sugar and cornstarch. Allow to cook for 1-2 minutes, stirring constantly. Stir in strawberries and allow to cook 1-2 additional minutes, until mixture is thickened and rhubarb is tender.
Spoon filling into bowls and top with crumbled oat topping.

Watch the Recipe

Strawberry Rhubarb Crisp

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use gluten free oats in place of rolled oats.

Nutrition

Per Serving: Calories 170 Total Fat 7g Cholesterol 15mg Sodium 50mg Total Carbohydrate 27g Dietary Fiber 3g Protein 2g Calcium 10% Iron 6%

Nutritional values are an approximation. Actual values may vary.

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is perfect served right out of the oven with a scoop of vanilla ice cream. Feel free to enjoy leftovers with a cup of coffee for breakfast.

Calories: 170per serving
Servings: 6people

Ingredients

1 cup rolled oats
3 Tbsp unsalted butter, melted
1 Tbsp brown sugar
2 cups rhubarb, chopped
1 lemon, juice of
¼ cup granulated sugar
2 tsp cornstarch
2 cups strawberries, diced or sliced

Instructions

Preheat oven to 375°F.
Combine oats, melted butter and brown sugar in a bowl until combined. Spread mixture out on a baking sheet. Place in the oven and bake until crispy, about 8-10 minutes.
In the meantime, prepare filling. Heat a large skillet to medium high. Add chopped rhubarb and lemon juice, then whisk in sugar and cornstarch. Allow to cook for 1-2 minutes, stirring constantly. Stir in strawberries and allow to cook 1-2 additional minutes, until mixture is thickened and rhubarb is tender.
Spoon filling into bowls and top with crumbled oat topping.

Watch the Recipe

Strawberry Rhubarb Crisp

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use gluten free oats in place of rolled oats.

Nutrition

Per Serving: Calories 170 Total Fat 7g Cholesterol 15mg Sodium 50mg Total Carbohydrate 27g Dietary Fiber 3g Protein 2g Calcium 10% Iron 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Strawberry Rhubarb Crisp

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Strawberry Rhubarb Crisp

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition