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Strawberry Rhubarb Crisp ~ Strawberries and rhubarb coated in sugar with a brown sugar oat topping with warm tones of cinnamon, nutmeg and ginger. | TheMountainKitchen.com
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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp ~ Strawberries and rhubarb coated in sugar with a brown sugar oat topping with warm tones of cinnamon, nutmeg, and ginger.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 273kcal
Author David & Debbie Spivey

Ingredients

  • 1 ½ cups fresh rhubarb chopped into ½-inch pieces
  • 1 ½ cups fresh strawberries cored and chopped in half
  • 4 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour

Topping

  • ½ cup regular rolled oats
  • ½ cup packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ cup unsalted butter
  • ¼ cup pecans chopped (you can use any nuts you’d like)

Instructions

Filling

  • Cut the rhubarb and strawberries into like bite-size pieces, place into a bowl and stir in sugar and flour.

Topping

  • In a medium bowl combine oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs, this will take a few minutes, just keep cutting. Then, stir in nuts and sprinkle topping over filling.
  • Bake at 375 degrees F for 30 to 35 minutes, or until fruit is tender and the topping is golden.

Notes

Adapted from Adapted from Better Homes & Gardens Cook Book, 11th Edition

Nutrition

Calories: 273kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 8mg | Potassium: 208mg | Fiber: 2g | Sugar: 28g | Vitamin A: 265IU | Vitamin C: 23.6mg | Calcium: 56mg | Iron: 1.2mg
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