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If you love rhubarb-strawberry mixtures, you’ll love this sweet rhubarb crisp.
Ingredients
- 4 cups chopped rhubarb
- ¾ cup white sugar
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon salt
- ½ (10 ounce) package frozen sliced strawberries
- 1 cup rolled oats
- 1/3 cup brown sugar
- ¼ cup sifted all-purpose flour
- ¼ cup butter, melted
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
Step 3
Stir strawberries into the rhubarb mixture; spread into a casserole dish.
Step 4
Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
Step 5
Bake in preheated oven until set, about 45 minutes.
Cook’s Note:
If using fresh strawberries, increase amount to 1 cup slices.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 237 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol15mg | 5% |
| Sodium192mg | 8% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber3g | 9% |
| Total Sugars29g | |
| Protein2g | |
| Vitamin C12mg | 61% |
| Calcium71mg | 5% |
| Iron1mg | 6% |
| Potassium257mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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