Rhubarb-Strawberry Crisp

Be sure to serve shortly after taking this rhubarb-strawberry crisp out of the oven for superior texture and flavor.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 28 %
Fat 9.3 g
Satfat 5.5 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 3.1 g
Carbohydrate 54.3 g
Fiber 3.5 g
Cholesterol 23 mg
Iron 1.5 mg
Sodium 89 mg
Calcium 108 mg


6 cups (1/2-inch) slices rhubarb (about 2 pounds)
2 1/2 cups halved strawberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
Cooking spray
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup packed brown sugar
1/2 cup regular oats
1/4 teaspoon ground cinnamon
Dash of salt
6 tablespoons chilled butter, cut into small pieces


1. Preheat oven to 375°.

2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.

3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.


Deborah Madison,

Cooking Light

May 2008
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