Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

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  • Prep Time


  • Total Time


  • Servings



  • Vegetable oil cooking spray

  • 3

    cups rhubarb, cut into ½" pieces

  • 3

    cups strawberries, quartered

  • cup sugar

  • 3

    Tbsp plus ¼ cup all-purpose flour, divided

  • 1

    tsp fresh lemon juice

  • cup old-fashioned rolled oats

  • cup packed brown sugar

  • Tbsp transfat free-margarine


Preheat oven to 350 deg. Spray a round 9" or 10" oven-safe pie plate with cooking spray. In a large bowl, combine rhubarb, strawberries, granulated sugar, 3 Tbsp flour and lemon juice. Toss until rhubarb and strawberries are coated; set aside. In a separate bowl, combine remaining 1/4 cup flour, oats, and brown sugar; toss to combine. Using a pastry cutter or fork, cut in margarine until the mixture becomes crumbly. Pour fruit mixture into prepared pie plate and top with the oatmeal crumb topping. Bake for 45 to 50 minutes or until the fruit mixture bubbles and crumb topping is lightly golden brown. Serve warm or cold.


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