Strawberry Rhubarb Crisp

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Strawberry Rhubarb Crisp calories by ingredient

Introduction

From Canadian Living From Canadian Living

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 6

Ingredients

Filling

4 cups (1 L) sliced fresh or thawed frozen rhubarb

2 cups (500 mL) halved strawberries

1/3 cup (75 mL) packed brown sugar

2 tbsp (25 mL) all-purpose flour.

Topping

1 cup all-purpose flour (250 mL)

3/4 cup packed brown sugar (175 mL)

1/2 cup butter, softened (125 mL)

Tips

This is very good with ice cream, and do not fret about the nutrition facts, the servings are HUGE, and sugar can also be decreased.

Directions

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.