This delectable rhubarb crisp is sure to please anyone who enjoys rhubarb and strawberries together.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups chopped rhubarb
- ¾ cup white sugar
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon salt
- ½ (10 ounce) package frozen sliced strawberries
- 1 cup rolled oats
- ⅓ cup brown sugar
- ¼ cup sifted all-purpose flour
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
- Stir strawberries into the rhubarb mixture; spread into a casserole dish.
- Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
- Bake in preheated oven until set, about 45 minutes.
- If using fresh strawberries, increase amount to 1 cup slices.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 192 mg |
| Sugars | 29 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
No I did everything it asked for. Both my husband and I really enjoyed it,
Followed the recipe (except fresh strawberries instead of frozen) and loved it. The crisp is tart and flavorful without being too sweet or cloying. I used a 7×11 and it gave me a good amount of crumble cover. I’ll definitely make this again, though I might try adding pecans and cinnamon next time.
We have made this twice so far. Both times we made it gluten free by subbing in GF flour. The first time we made this we substituted the frozen berries for a cup of fresh ones and arrowroot starch for tapioca since it was on hand. It was good. However, my DH put it in an 9×12 dish, so it was a buy thin. My second time I used the sane dish but doubled the recipe. I still subbed the tapioca for arrowroot starch. I used fresh strawberries and blueberries. Rather than melting the butter entirely, I just softened it a but and cut the dry ingredients in to make the topping more crumbly and tender. I also added a bit of Penzey’s Pie Spice. It is fantastic. We loved this.
Just what I hoped for! Delicious. Didn’t change a thing – it came out perfectly.
Very good but for health reasons the salt could be eliminated; no reason for it. Also added cinnamon on top.
This recipe is the BEST! I had the recipe in my file since last year but made it for the first time this spring. We have lots of rhubarb in our garden in Seattle, so I went to town. It’s easy and fast and delicious. I didn’t change a thing, and it came out PERFECT. I baked it for only 35 min. because I used a Pyrex dish (9 x 9 or 7 x 10). It was delicious either at room temp. or even better just warm with vanilla ice cream. Wonderful! Thank you for the recipe.
It was prtfect! Loved it! I turned the heat to 375 and cooked for ten extra minutes, because I like it crispy.
Yummy!!!! Everyone who tried it loved it!
This is a keeper! I got rhubarb at the first farmer’s market of the season and was looking for an easy dessert. This fit the bill, easy and excellent. Going by other’s notes, I added pecans and cinnamon to crisp part, but it would’ve been great without it. I used fresh strawberries. I substituted 1 T cornstarch for the tapioca since we had not tapioca.
Easy and delicious! Dried cranberries are a tasty addition. I halved the recipe and used a cup of fresh strawberries. I didn’t expect the amount of juice and had to quickly place foil under the pie plate to catch any spilling while it finished baking. This is definitely a keeper recipe!
It’s great served warm with vanilla ice cream!
Great recipe. I add strawberries ( frozen or fresh). And also use cornstarch instead of tapioca. I have made it at least 4 times this summer.
Absolutely delicious! Even the grandkids loved it and asked for seconds.
Easy recipe. I’ve made it twice, the second time I cut back on the salt. Super dessert everyone loved it!!
very easy and very good!
This was a wonderful dessert. Very easy to make. Everyone loved it. I followed the directions as stated.
This was my first experience making anything with rhubarb, and this recipe is delicious! I made a few modifications: added 2-3 TBSP orange juice to the rhubarb and sugar mixture, used 8oz fresh sliced strawberries and about 1/2 cup dried cranberries. I also added cinnamon & pecans to the topping mixture. Yummy!
Turned out great!
Good flavor and easy to make.
We used our fresh Rhubarb and last years fresh frozen strawberries. We doubled the recipe and put it in a large rectangular cake pan. It was delicious! We added about 1 1/2 teaspoons of cinnamon to the topping and loved that, too. It is definitely worth making again!
This was a hit at our house. I used fresh strawberries instead of frozen, and had to add to the amount of crisp. Next time I would cut back on the sugar as it was a little too sweet. Thanks