Cook this Rhubarb-Strawberry Crisp for a delightful summer dessert. Our Rhubarb-Strawberry Crisp is a great way to use up your rhubarb and strawberries!
What You Need
Original recipe yields 7 servings
2 cups fresh rhubarb slices (1/2 inch thick)
2 cups halved strawberries
3/4 cup plus 2 Tbsp. packed brown sugar, divided
1/4 cup flour, divided
1/4 cup cold butter or margarine, cut into small pieces
3 cups honey-flavored multi-grain cereal flakes with oat clusters and almonds, coarsely crushed
3/4 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Toss fruit with 3/4 cup sugar and 2 Tbsp. flour in large bowl; spoon into 9-inch square baking dish.
Combine remaining flour and sugar in separate large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cereal; mx lightly. Sprinkle over fruit mixture.
Bake 30 min. or until fruit mixture is hot and bubbly and crumb topping is lightly browned. Cool.
Serve topped with COOL WHIP.
One serving of this fruit crisp makes a nice dessert for a crisp fall night.
Substitute 2 drained 15-1/4-oz. cans peach slices for the rhubarb and increase the flour to 1/2 cup. Prepare recipe as directed except toss the strawberries and peaches with 6 Tbsp. of the flour and reduce the baking time to 25 min.
Substitute raspberries for the strawberries.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.