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Rhubarb-Strawberry Crisp

Rhubarb-Strawberry Crisp

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

Cooking Light MAY 2008

  • Yield: 8 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 28%
  • Fat: 9.3g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.1g
  • Carbohydrate: 54.3g
  • Fiber: 3.5g
  • Cholesterol: 23mg
  • Iron: 1.5mg
  • Sodium: 89mg
  • Calcium: 108mg
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Rhubarb-Strawberry Crisp recipe

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