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Strawberry Rhubarb Crisp
The first thing many people make with freshly picked rhubarb is a good old-fashioned rhubarb crisp. This classic dessert features a crunchy, crumbly topping over a warm, tangy filling—perfect with a scoop of sweet, creamy ice cream. For a sweeter filling, simply add a few extra tablespoons of sugar, or enjoy it as-is for a true taste of rhubarb’s signature tartness.
Updated
Ingredients
Filling
- 3 cups diced rhubarb (750 mL)
- 2 cups sliced strawberries (500 mL)
- 1/2 cup brown sugar (125 mL)
- 2 Tbsp cornstarch (30 mL)
- 1/2 tsp cinnamon (2 mL)
- 1 tsp vanilla extract (5 mL)
Topping
- 3/4 cup old fashioned large flake oats (175 mL)
- 1/4 cup whole wheat flour (60 mL)
- 1/4 cup chopped walnut pieces (60 mL)
- 2 Tbsp wheat germ (30 mL)
- 1/2 tsp cinnamon (2 mL)
- 2 Tbsp brown sugar (30 mL)
- 3 Tbsp canola oil (45 mL)
Directions
- Preheat oven to 375°F (190°C).
- Combine rhubarb and strawberries (thaw and drain if using frozen fruit) in the bottom of an 8×8-inch (20×20 cm) baking dish.
- In a small bowl mix sugar, cornstarch, cinnamon.
- Add sugar and cornstarch to fruit and mix well.
- Stir vanilla into fruit mixture. Set aside.
- In a medium sized bowl, mix oats, whole wheat flour, walnut pieces, wheat germ, cinnamon and brown sugar.
- Add canola oil and stir until well distributed throughout mixture.
- Sprinkle topping over fruit.
- Bake for 40 to 45 minutes.
Nutritional Analysis
| Calories | 237 |
|---|---|
| Total Fat | 8.9 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
| Carbohydrates | 36.6 g |
| Fiber | 3.9 g |
| Sugar | 21.8 g |
| Protein | 4.2 g |
| Potassium | 317 mg |
