Ingredients for I Crave Rhubarb Crisp With Strawberries
- White Sugar
- 4 cups chopped rhubarb (fresh or frozen)
- Strawberry
- 2 tablespoons cornstarch
- Old Fashioned Oats
- Light Brown Sugar
- 1 cup whole wheat flour
- Unsalted Butter
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How to Make I Crave Rhubarb Crisp With Strawberries
- Preheat oven to 400°F (200°C).
- Spray a 1 ½-quart glass baking dish with nonstick spray.
- **Filling:** In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon zest, and lemon juice.
- Optionally, pulse the filling mixture a few times in a food processor for a smoother consistency.
- Let the filling stand for 10 minutes to allow the sugar and cornstarch to dissolve.
- **Crisp Topping:** In a food processor, pulse together the whole wheat flour, rolled oats, brown sugar, chopped pecans, and cold butter until the mixture resembles coarse crumbs with no butter chunks larger than a pea.
- Place about 1/3 of the crisp topping in the bottom of the prepared baking dish and press down firmly.
- Pour the rhubarb and strawberry filling over the bottom layer of crisp.
- Top the filling with the remaining crisp mixture. You can leave it loose and uneven or smooth it out.
- Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden brown.
- Let the crisp cool on a wire rack for at least 20 minutes before serving.
- Serve warm, topped with whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
214g
Fat
37g
Carbs
23g
