Become weary of bland stuffed green peppers? Try these flavored baked jalapenos with a delightful cream cheese filling! They work well as a side dish or appetizer.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup butter, melted
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 cup cold water
- ½ cup white sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 71 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the recipe. Used a ceramic deep pie dish, which cooked it perfectly . I did find that the bottom mix was too thick, so I only used half, then sprinkled the other half on top before baking.
This strawberry-rhubarb crisp was very good! I added 1 teaspoon cinnamon to the flour/sugar layer. Also, after reading the reviews, I decided to make it in a 9×13 baking dish. It was absolutely perfect!
The worst crisp recipe in a long time. the crust was packed up in the bottom and ingredients clashed.
Absolutely amazing! Two tips – be sure the crust is pressed thin enough where the bottom meets she sides of the pie plate. I sprinkle leftover crust mix on top before baking. Don’t try using a ceramic or metal pie plate, only glass. I find I have to toss the fruit with the syrup mixture before pouring in the pan, because the syrup doesn’t seep in very well into the fruit if just poured over.
The best ever !!!
I have an old rhubarb patch that is getting tired. The plant pushed up 4 or 5 stalks. I got some fresh strawberries from a local farm. It turned out great. My wife doesn’t like bitter but she liked this. Thanks for posting.
I thought I’d try the crumble on the bottom format of this recipe, and honestly was not crazy about it. It felt too hard and I missed that toasted flavor from putting the crumble on top. Everyone liked the flavors though, and it did come together easily. I’m not sure if Id make it again but it was different.
So easy to make. I’ve always enjoyed the combination of strawberries and rhubarb.
Absolutely the best strawberry rhubarb crisp recipe I have ever made. Easy to make too!
I made this ‘First Prize Strawberry Rhubarb Crisp’ this week. I’m a good cook, and most everything turns out good. This crisp is the worst recipe I’ve ever made. I knew from reading the recipe before-hand that it didn’t sound right, but made it anyway. I have a very good crisp recipe that I normally use, but thought I’d try something different.
I made this recipe today. The change I made was to use 1/4 cup Truvia cane sugar blend instead of the sugar in the water, cornstarch blend. It turned out just as nice.
I made major changes! I combines two recipes from Allrecipes This one was for the crust that I made in an 8X8 baking pan instead of the 9 inch pie plate. I used 2 cups of frozen rhubarb along with 1 cup of frozen strawberries and 1 cup of whole frozen straw berries cut in half layer all over the crust. I mixed the other frozen fruit together and spread it over the other frozen fruit. The fill ing cam from Strawberry rhubarb custard pie. I did not use the jam in this recipe. Great results!
Even I can make this. (Old man learning to cook)
This dessert turned out perfect. I added frozen blueberries and the strawberries were frozen as well (rhubarb was fresh) so I kind of worried it would not set, especially after one person’s comment in the ratings that it was a mess and didn’t set for them.. However, it set beautifully and was a hit after a summer BBQ . Thank you! I will be making it again this summer!
I should have used a larger deeper dish. Crust was too thick and juices overflowed onto cookie sheet. If I made it again I would increase white sugar to 3/4 cup. Strawberries and rhubarb were very tart.
Easy recipe and a bit hit
I thought this was good. I will try it again but probably add a little more sugar to the syrup mixture next time. It was a very easy recipe, and I have rhubarb and strawberries from the garden to use up!
Made a few changes, doubling the crumb mixture, however would not double flour next time. I must say I liked having the bottom crust and I did grease the pan first generously. Also saved a bit of the oat mixture for the top. I used 6 cups of rhubarb, half of which had been frozen so did not add the recipe amt of water. Used 2 tbsp of corn starch, 1/2 brown sugar and may cook a little longer too.
It turned out beautiful and sweet. I made it for my husband who loves strawberry rhubarb anything.
I was skeptical that this recipe would turn out, but I was feeling in a risk-taking mood. Boy, am I glad I did. I served it a la mode with vanilla bean ice cream. It was delicious and got rave reviews by all 7 of our dinner companions. I doubled the recipe and placed it in a 9×12 glass casserole dish. My fruit combo was a little different: fresh local apple combo, frozen strawberries, from-the-garden rhubarb (frozen). And, I used Kudzu instead of cornstarch as a thickening agent. I didn’t thaw or rinse frozen fruit. I cooked it for the maximum time. When it came out of the oven it seemed a tad liquidy. Once it cooled and was time to serve, it was fine. We will definitely make it again.
Very tasty, not too sweet and not too tart. Topped it with whipped cream!