Strawberry-Rhubarb Crisp

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  • 3 cups thinly sliced fresh rhubarb
  • 3 cups coarsely chopped fresh strawberries
  • Juice and zest of 1 orange
  • 1/2 -2/3 cup sugar, depends on your desired sweetness
  • 1/4 cup cornstarch or Minute® tapioca
  • Topping:
  • 1/2 cup melted butter
  • 1/3 cup flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped nuts (optional)
  • 1/2 teaspoon ground cinnamon
  • Pinch salt


Preheat oven to 375°F.
Grease an 8x8-inch baking dish.
In a bowl, mix together filling ingredients and pour in dish.
Mix together all topping ingredients and spread evenly over fruit.
Place in oven with a sheet tray under it to catch drips.
Bake for 30-40 minutes or until bubbling all around edges and golden brown.

This can be made with frozen fruit; just add 10 minutes to baking time. This dish is also great with other fruits, such as apples, plums, pears, blueberries and raspberries.
Recipe from Central Market Poulsbo - Culinary Resource Center
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