0 from 3 votes
Strawberry rhubarb crisp
This strawberry rhubarb crisp is a great easy dessert. Deliciously fruity, with bites of tart rhubarb and a sweet, crisp topping.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 306 kcal
Course:
Dessert
Cuisine:
American , British
Ingredients
For fruit base
- 1 ½ cup rhubarb
- 1 ½ cup strawberries
- ½ lemon zest ie from ½ lemon
- 4 teaspoon lemon juice
- 1 teaspoon corn starch corn flour
- 2 tablespoon sugar
For topping
- ½ cup old fashioned oats rolled oats
- ½ cup all purpose flour plain flour
- ¼ cup brown sugar (¼ cup is 4tbsp)
- ¼ teaspoon cinnamon
- 4 tablespoon unsalted butter (generally rubs in easiest if cold)
Instructions
- Preheat the oven to 375F/190C. Lightly grease either 4 individual pie pans/dishes or a medium baking dish (approx 11-12in x 7-8in (28-30cm x 18-20cm) and at least 1 in (2.5cm) deep). If the pie dishes are non stick, as mine are, then you can skip greasing them.
- Trim the ends then cut the rhubarb into short lengths around ½ inch/ 1.5cm long. Remove the stems from the strawberries and cut in half/quarters (or smaller, if large) so that all of the fruit pieces are of similar size.
- Place all of the fruit in a bowl, add the lemon zest and juice, corn starch and sugar. Toss to combine well, then divide evenly between individual dishes, or pour into the larger dish.
- For the topping, mix together the oats, flour, brown sugar and cinnamon. Cut the butter into small pieces and rub into the flour mixture so that you get coarse crumbs. Divide the mixture between the dishes, covering the fruit relatively evenly. Place the dish or dishes on a baking sheet/tray to catch any drips.
- Bake for approx 35 minutes until the fruit bubbles up around the side and the topping is gently browned. Allow to cool slightly before serving. I'd recommend topping with ice cream (cream/creme fraiche also good).
Cup of Yum
Nutrition Information
Calories
306kcal
(15%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
9mg
(0%)
Potassium
301mg
(9%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
410IU
(8%)
Vitamin C
39mg
(43%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 9mg | 0% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 39mg | 43% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.