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Rhubarb-Strawberry Crisp

Yield 8 servings
Be sure to serve shortly after taking this rhubarb-strawberry crisp out of the oven for superior texture and flavor.

Ingredients

  • Filling:
  • 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
  • Topping:
  • 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

Nutrition 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

How to Make It

  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.