Strawberry-Rhubarb Crisp
Strawberry-Rhubarb Crisp
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 366
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 46
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 158
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 366
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 46
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 158
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
For the fruit filling:
1 pound fresh or frozen strawberries, cut into slices
6 cups rhubarb, cut into 1/2-inch slices
1 cup sugar
1/3 cup cornstarch
1 teaspoon lemon zest
1/2 teaspoon freshly grated ginger (or 3/4 teaspoon ground)
For the crisp topping:
2/3 cup all-purpose flour
2/3 cup brown sugar, well packed
2/3 cup old-fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, melted
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
- While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
- After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
- Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.
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Nanette W.
Really good recipe. Perfect balance of the sweet strawberries and the rhubarb. Really liked the topping too. Only made one change of adding chopped walnuts to the topping.
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