If you've never tried rhubarb before, this rhubarb crisp is the recipe for you. The sweet, crisp topping takes the edge off the tart, tangy fruit, and both benefit from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert.
Ingredients
- 4 cups diced rhubarb
- 1 cup fresh strawberries , halved
- 0.5 cups white sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
-
2
Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
-
3
Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
-
4
Pour rhubarb mixture into prepared baking dish. Spread oat mixture evenly over top.
-
5
Bake in the preheated oven until golden and bubbling, about 35 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Happy Apple Zucchini Muffins
This is a low-fat muffin recipe that kids will eat and parents can feel good about!
Shadi's Soup-e Mahicheh
This Persian lamb and lentil soup is so good, it will instantly make you feel better! If you like, serve it with a side plate of green onions, radishes, and herbs such as parsley, mint, and basil. Iranians serve a plate of fresh herbs as a side with many meals.
Sallie's Dutch Babies
My mother-in-law's recipe yields a puffy batch of these yummy pancake-like delights. You may want to top them off with fruit, jelly, syrup or powdered sugar.