Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Deborah Madison
Recipe by Cooking Light May 2008


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

Nutrition Facts

303 calories; calories from fat 28%; fat 9.3g; saturated fat 5.5g; mono fat 2.4g; poly fat 0.6g; protein 3.1g; carbohydrates 54.3g; fiber 3.5g; cholesterol 23mg; iron 1.5mg; sodium 89mg; calcium 108mg.