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Strawberry-Rhubarb Crisp


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  • 6 cups sliced fresh strawberries (about 1-1/2 lb.)
  • 4 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (about 1 lb.)
  • 1 cup granulated sugar
  • 4 teaspoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 3/4 cup coarsely crushed shortbread cookies (about 12 cookies)
  • 1/3 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons butter
  • Whipped cream (optional)



Step 1

1. Preheat oven to 400 degrees F.

2. In a large bowl combine strawberries, rhubarb, granulated sugar, quick-cooking tapioca, and salt. (If using frozen fruit, let mixture stand for 40 minutes or until fruit is partially thawed but still icy.) Place the fruit mixture in a 2-quart rectangular baking dish.

3. For topping, in a small bowl combine crushed shortbread cookies, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.

4. Cover fruit mixture and bake for 30 to 40 minutes. Uncover; sprinkle wit topper. Bake 6 to 8 minutes more. Serve warm with whipped cream.

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