Forktionary

Strawberry Rhubarb White Chocolate Crisp Recipe

A delightful twist on classic apple crisp! This Strawberry Rhubarb White Chocolate Crisp combines the tart tang of rhubarb with the sweetness of strawberries and the creamy indulgence of white chocolate. We use sugar-free strawberry jello to control the rhubarb's natural moisture and reduce sugar, but feel free to use regular jello. This recipe offers a unique flavor combination that's perfect for a comforting dessert or a special occasion. Get ready to be amazed by this easy-to-make, crowd-pleasing crisp!

Prep Time 20 mins
Cook Time 70 mins
Calories 310.6 kcal
Protein 5g
Rating 5.0 (2 Reviews)
Strawberry Rhubarb White Chocolate Crisp 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Rhubarb White Chocolate Crisp

  • 4 cups chopped rhubarb
  • 1 (3 ounce) package sugar-free strawberry gelatin
  • 1/2 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold unsalted butter (1 stick)
  • 1/2 cup chopped white chocolate
  • 1/2 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Strawberry Rhubarb White Chocolate Crisp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Strawberry Rhubarb White Chocolate Crisp

  1. Preheat oven to 350°F (175°C).
  2. In a 13x9 inch baking dish, combine 4 cups chopped rhubarb and 1 (3 oz) package sugar-free strawberry gelatin. Mix gently.
  3. Bake for 20 minutes.
  4. While the rhubarb is baking, prepare the crisp topping: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup chopped white chocolate, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Mix with your fingers or a pastry blender until the mixture resembles coarse crumbs.
  5. Remove the rhubarb from the oven. Sprinkle the crumble topping evenly over the rhubarb.
  6. Bake for an additional 40 minutes, or until the topping is golden brown and the rhubarb is tender. Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

124g

Fat

43g

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Low Protein Cobblers And Crisps Desserts Fruit Dietary Low Sodium Low In Something 4 Hours Or Less