Strawberry Rhubarb Crisp | Recipes | Robin Hood

Strawberry Rhubarb Crisp

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(103) Ratings:
Prep Time:
Baking Time:
Makes:about 6 servings
Freezing:not recommended

The perfect summertime dessert recipe, this fruit-filled crisp is at its best when made with ingredients that are at their peak. Serve up a slice with a cool glass of lemonade.

Ingredients

CRISP TOPPING

3/4 cup 175 mL Robin Hood® Oats
1/3 cup 75 mL Robin Hood® Original All Purpose Flour
1/3 cup 75 mL packed brown sugar
1/4 cup 50 mL butter

STRAWBERRY RHUBARB

2 1/2 cups 625 mL diced rhubarb
2 1/2 cups 625 mL halved strawberries
3/4 cup 175 mL sugar
1 tbsp 15 mL lemon juice
1/2 tsp 2 mL cinnamon

Directions

  1. Preheat oven to 375°F (190°C).
  2. Topping: Combine oats, flour and brown sugar in a large mixing bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
  3. Mix rhubarb, strawberries, sugar, lemon juice and cinnamon in a large bowl.
  4. Toss well to coat fruit. Place in a greased 1 1/2 qt (1.5 L) casserole.
  5. Sprinkle crisp topping evenly over fruit.
  6. Bake in preheated oven for 35 to 40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream.

Nutritional Information

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