Strawberry Rhubarb Crisp

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 285.2
  • Total Fat: 6.6 g
  • Cholesterol: 15.5 mg
  • Sodium: 50.1 mg
  • Total Carbs: 68.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Strawberry Rhubarb Crisp calories by ingredient


Introduction

Yummy treat for early summer Yummy treat for early summer
Number of Servings: 12

Ingredients

    8 cup, diced Rhubarb
    4 cup, halves Strawberries, fresh
    96 tsp Sugar - C&H Pure Cane Granulated White Sugar
    96 tsp Splenda
    39 gram(s) Pillsbury BEST Multi Purpose Gluten Free Flour Blend((26g 3tbsp )(1c= approx 139g) (by IVYSPARKS)
    48 tsp unpacked Brown Sugar
    24 tsp Splenda
    1 cup Quaker Oats Old-Fashioned Rolled Oats
    1 tsp Cinnamon, ground
    6 tbsp Butter, salted

Directions

Place diced rhubarb in a large pot with 1/4 cup water, over medium heat. Stir regularly until rhubarb breaks down and starts to boil. Reduce heat to medium low and boil until rhubarb is reduced by 1/2. Add the sugar and Splenda until all is mixed in and melted. Add the halved strawberries stirring until rhubarb and strawberries are well mixed together. Cook until mixture starts to bubble. Remove from heat and pour into a 13x9 glass baking dish. In a medium blow mix together all dry ingredients. Cut butter into small pieces and blend into dry mixture wth hands until crumbly. Spread evenly over top of rhubarb mixture. Bake in a 375 preheated oven until top is brown. Remove from oven and cool on a rack until just warm. Serve with whipped cream or vanilla ice cream.

Serving Size: 12, 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user OLLIER1.