Rhubarb Strawberry Crisp recipe

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Ingredients

4 cups chopped rhubarb
2 cups sliced fresh strawberries
¾ cup honey
⅓ cup whole wheat flour
½ teaspoon ground cinnamon
1 cup whole wheat flour
1 cup rolled oats
¼ cup molasses
¼ teaspoon ground nutmeg
½ cup butter, cut into pieces

Nutrition Info

240.2 calories
carbohydrate: 40.7 g
cholesterol: 20.3 mg
fat: 8.6 g
fiber: 3.7 g
protein: 3.4 g
saturatedFat: 5 g
servingSize: -
sodium: 60.8 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl, let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish.

  3. Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.

  4. Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

A sweet and tangy dessert made with minimally processed ingredients.

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