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Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp
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Yield: Serves 6

In this strawberry rhubarb crisp recipe, the familiar combination of rhubarb and fresh strawberries is baked under a light crumbly crust. Serve warm with slightly softened vanilla ice cream spooned over the top.
Strawberry-Rhubarb Crisp

Ingredients:

  • 1-1/2 pounds rhubarb, cut into 1/2-inch slices
  • 1 pint strawberries, hulled and quartered
  • 2 tablespoons quick-cooking tapioca
  • 3 tablespoons light brown sugar
  • 1-1/4 cups all-purpose flour
  • 3/4 cup rolled oats
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted

Instructions:

1. Preheat the oven to 350°. Generously butter an 8-inch square baking dish. In a large mixing bowl, combine the rhubarb and strawberries and toss to mix. Sprinkle on the tapioca, brown sugar, and 1/4 cup of the flour. Stir gently and transfer to the prepared baking dish.
2. In a separate bowl, combine the remaining cup flour, rolled oats, the granulated sugar, cinnamon, baking powder, and salt. Whisk to blend thoroughly. Pour on the melted butter and toss with a fork to create a crumbly mixture. Scatter over the rhubarb and bake for 45 minutes to 1 hour or until the rhubarb is tender when pierced and the crust is lightly browned.
Updated Tuesday, May 24th, 2011
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5 Responses to Strawberry-Rhubarb Crisp

  1. MaryleeTharp June 13, 2013 at 11:19 am #

    do not like your “pin” system of saving..like the old method better, easier to get into..do love all your selections of recipes and have use many of them thank you

    • Brenda Darroch June 13, 2013 at 2:49 pm #

      Hi Marylee,
      You can still save recipes to your recipe box using the link that says “Add to Recipe Box” which appears directly above the photo on the recipe page (not in the newsletter).

      • Con June 17, 2013 at 1:57 pm #

        I also prefer old method of saving recipes. There is NO link under the photos that says “Add to Recipe Box” in my e-mails from Yankee Magazine newsletters. I very much look forward to receiving the newsletters and checking out/saving recipes! Hope you can help with this issue. Thank you!

        • Aimee Seavey June 17, 2013 at 3:57 pm #

          Hi Con,
          Thanks for your feedback! We made some changes to our newsletters last year and the new process for saving recipes to your recipe box is to click the link in the newsletter email and go to the recipe itself. There you can print the recipe as well as save it to your recipe box. Hope this helps!

  2. Debbie June 14, 2013 at 7:48 am #

    Would love to have the amount of rhubarb in cups chopped up. Easier than weighing for pounds.

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