Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

In our house, the first thing we make with freshly picked rhubarb is a good old fashioned rhubarb crisp.  We love the crunchy, crumbly topping with a warm tangy filling accompanied by a scoop of sweet, creamy ice cream. If you enjoy your filling on the sweet side, add a few more tablespoons of sugar to the filling portion of this recipe.  If you enjoy a bit of that tanginess from the rhubarb, then you’ll love this recipe just the way it is.

Makes
6-8
  • Ingredients

    Filling

    • 3 cups diced rhubarb (750 mL)
    • 2 cups sliced strawberries (500 mL)
    • 1/2 cup brown sugar (125 mL)
    • 2 Tbsp cornstarch (30 mL)
    • 1/2 tsp cinnamon (2 mL)
    • 1 tsp vanilla extract (5 mL)

    Topping

    • 3/4 cup old fashioned large flake oats (175 mL)
    • 1/4 cup whole wheat flour (60 mL)
    • 1/4 cup chopped walnut pieces (60 mL)
    • 2 Tbsp wheat germ (30 mL)
    • 1/2 tsp cinnamon (2 mL)
    • 2 Tbsp brown sugar (30 mL)
    • 3 Tbsp canola oil (45 mL)
  • Directions
    1. Preheat oven to 375°F (190°C).
    2. Combine rhubarb and strawberries (thaw and drain if using frozen fruit) in the bottom of an 8 x 8 inch (20 x 20 cm) baking dish.
    3. In a small bowl mix sugar, cornstarch, cinnamon.
    4. Add sugar and cornstarch to fruit and mix well.
    5. Stir vanilla into to fruit mixture. Set aside.
    6. In a medium sized bowl, mix oats, whole wheat flour, walnut pieces, wheat germ, cinnamon and brown sugar.
    7. Add canola oil and stir until well distributed throughout mixture.
    8. Sprinkle topping over fruit.
    9. Bake for 40 to 45 minutes.

Nutritional Analysis

Serving Size
1 scoop
Servings
6-8
Calories
237
Total Fat
8.9 g
Saturated Fat
0.8 g
Cholesterol
0 mg
Sodium
8 mg
Carbohydrates
36.6 g
Fiber
3.9 g
Sugars
21.8 g
Protein
4.2 g
Potassium
317 mg