Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

For some people, this post might come a little too late to take full advantage of fresh summer produce. In northern New England, where I spent my (too short) vacation, however, strawberry season is in July, just barely overlapping the last of the rhubarb season from June. In Tucson, both strawberries and rhubarb come from the grocery store’s freezer section very nicely, if not quite as fresh and lovely as “U-Pick”.

This is technically a dessert, but I’ve been known on occasion to treat it as a breakfast item, with a little yogurt on the side rather than ice cream.  We won’t tell if you do the same. 😉

Strawberry Rhubarb Crisp
Tangy, sweet crisp with oat topping
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3055 calories
497 g
153 g
109 g
55 g
44 g
2407 g
273 g
244 g
2 g
56 g
Nutrition Facts
Serving Size
2407g
Amount Per Serving
Calories 3055
Calories from Fat 933
% Daily Value *
Total Fat 109g
167%
Saturated Fat 44g
219%
Trans Fat 2g
Polyunsaturated Fat 16g
Monounsaturated Fat 40g
Cholesterol 153mg
51%
Sodium 273mg
11%
Total Carbohydrates 497g
166%
Dietary Fiber 62g
247%
Sugars 244g
Protein 55g
Vitamin A
57%
Vitamin C
1036%
Calcium
129%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Filling
  1. about 2 lbs each rhubarb and strawberries, fresh or frozen
  2. 1/4 to 1/2 cup brown sugar (I like it on the tart side)
  3. 2 TBS tapioca (optional)
  4. zest of one lemon (optional)
Topping
  1. 2 cups rolled oats (not instant!)
  2. 1/2 cup flour
  3. 1/2 cup brown sugar
  4. 1 tsp cinnamon
  5. 1 tsp ginger (optional -- I like it!)
  6. Pinch of salt
  7. 1/2 cup chopped nuts (optional)
  8. 5 TBS butter, melted, or 3-4 TBS olive oil
  9. zest of 1 lemon (optional, if you didn't put it in the filling, try it here!)
Instructions
  1. Preheat the oven to 350 F. Mix the fruit, sugar, and optional tapioca and lemon zest in a large bowl and place in a 9x13 pan. Mix the dry ingredients in a medium bowl (or the same bowl if you want to save on dishes), then add butter, or just enough olive oil so all the ingredients are moistened. Arrange over the top of the fruit and bake in the oven for 45 minutes to an hour, until crisp topping is golden and fruit is all cooked. Eat hot with ice cream or let cool and eat for breakfast -- or both! 😉
Notes
  1. When making crisp for a vegan friend, I realized I could get away with using a smidge less oil than the amount of butter called for. It won't turn into the exact same consistency, but I like it fine. 🙂
Adapted from Nancy Gerrans
beta
calories
3055
fat
109g
protein
55g
carbs
497g
more
Adapted from Nancy Gerrans
The Copper Lemon http://thecopperlemon.com/
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