Comida Kraft
Recipe Box

Strawberry-Rhubarb Crisp

(12) 9 Reviews
Prep Time
Total Time


What You Need

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Make It

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  • Preheat oven to 350°F. Toss rhubarb with strawberries, 3/4 cup brown sugar and 2 Tbsp. of the flour in large bowl. Place in ungreased 9-inch square baking dish.
  • Mix remaining flour and 2 Tbsp. brown sugar in separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.
  • Bake 30 min. or until topping is lightly browned and rhubarb is tender.


Substitute raspberries for the strawberries.

Variation - Strawberry-Peach Crisp

Substitute 2 cans (15-1/4 oz. each) peach slices, drained, for the rhubarb and increase the flour to 1/2 cup. Prepare as directed, adding additional flour to fruit mixture. Reduce bake time to 25 min.


  • 7

Nutritional Information

Serving Size 7
Calories 270
% Daily Value
Total fat 8g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 190mg
Carbohydrate 49g
Dietary fiber 3g
Sugars 31g
Protein 2g
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • irnbru4u |

    this is not a British recipe. We never put strawberries with rhubarb. That is american. We like the pure taste of rhubarb without the strawberry. And we don't put oats on our 'crumble' topping

  • cousinit1000 |

    it was ok till the oat cereal was on there.I have never had any crisp with something like that but Im not going to put down it totally because the berries and the rubahrb take away from the topping

  • 1970op |

    Excellent!! Soo delicous. Will make again. My family loved it.

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