Desserts: Warm Desserts: Strawberry Rhubarb Crisp

A crisp mingling the flavors of rhubarb and strawberries.

Author: Recipe and photo provided courtesy of the California Strawberry Commission. California Strawberry Commission. All rights reserved.
Date: June 08, 2010

Serves: 8 person(s)

Preparation Time: 25 mins
Cooking Time: 40 mins

Ingredients:

    3/4 cup all-purpose flour
    3/4 cup sugar (for topping)
    1 tsp nutmeg
    1 dash of salt
    6 Tbsp butter, softened
    3/4 cup rolled oats
    2 pint baskets California strawberries, stemmed and halved (divided)
    3 cup rhubarb slices, sliced 1/3-inch thick
    2/3 cup sugar (for filling)
    1 Tbsp cornstarch

Directions:

    Preheat oven to 400F.

    CRISP TOPPING: In large bowl mix the flour, 3/4 cup sugar, nutmeg and salt and blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

    STRAWBERRY-RHUBARB FILLING: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish.

    Cover evenly with Crisp Topping. Bake in center of pre-heated oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries.

Variations:

    If desired, top with lowfat whipped topping or ice cream (see suggested recipes below).

    Serving suggestions not included in nutritional analysis.

Related Recipes:

Nutritional Information
(Per Serving)

Calories:323 cals
Kilojoules:1,352 kJ
Fat:10.0 g
Carbohydrates:58.0 g
Protein:3.0 g
Cholesterol:23.0 mg
Sodium:128 mg
Saturated Fat:5.0 g
Fiber:3.0 g
Calcium:65.0 mg
Total Sugars:41.0 g

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