Strawberry Rhubarb Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling4 cups (1 L) sliced fresh or thawed frozen rhubarb2 cups (500 mL) halved strawberries1/3 cup (75 mL) packed brown sugar2 tbsp (25 mL) all-purpose flour.Topping1 cup all-purpose flour (250 mL)3/4 cup packed brown sugar (175 mL)1/2 cup butter, softened (125 mL)
Preparation
Grease 8-inch (2 L) square glass baking dish; set aside.
In large bowl, toss together rhubarb, strawberries, flour, and sugar. Arrange evenly in prepared baking dish.
Topping: In separate bowl, whisk flour with brown sugar. Using fork, mash in butter until crumbly. Sprinkle over fruit mixture.
Bake in centre of 350°F (180°C) oven until bubbly, topping is golden and fruit is translucent and tender, about 1 hour. Serve warm. (Make-ahead: Let cool. Set aside for up to 8 hours. Reheat to serve.)
Makes 6 servings.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user SOFTIECHICK14.
Grease 8-inch (2 L) square glass baking dish; set aside.
In large bowl, toss together rhubarb, strawberries, flour, and sugar. Arrange evenly in prepared baking dish.
Topping: In separate bowl, whisk flour with brown sugar. Using fork, mash in butter until crumbly. Sprinkle over fruit mixture.
Bake in centre of 350°F (180°C) oven until bubbly, topping is golden and fruit is translucent and tender, about 1 hour. Serve warm. (Make-ahead: Let cool. Set aside for up to 8 hours. Reheat to serve.)
Makes 6 servings.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user SOFTIECHICK14.
Nutritional Info Amount Per Serving
- Calories: 393.2
- Total Fat: 15.9 g
- Cholesterol: 41.3 mg
- Sodium: 129.0 mg
- Total Carbs: 76.0 g
- Dietary Fiber: 3.2 g
- Protein: 3.3 g
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