Recipe courtesy of Deborah Madison
Recipe courtesy of Deborah Madison
Watch how to make this recipe.
Strawberry-Rhubarb Crisp
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 486
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 6 g
- Sugar
- 50 g
- Protein
- 7 g
- Cholesterol
- 37 mg
- Sodium
- 180 mg
Tart rhubarb and sweet, juicy strawberries are a classic and winning combination, and they come together beautifully in this easy-to-make crisp. Deborah Madison uses red rhubarb for this recipe, but any fresh rhubarb will work well.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 486
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 6 g
- Sugar
- 50 g
- Protein
- 7 g
- Cholesterol
- 37 mg
- Sodium
- 180 mg
Ingredients
Filling
Topping
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Directions
- Filling: Heat the oven to 375 degrees F. Rinse the rhubarb, trim stalk ends, then slice into pieces about 1/2-inch wide. Place in a medium bowl then add strawberries, sugar, cinnamon, cloves, orange zest, and flour and toss. Let rest while making the topping. Meanwhile, rub softened butter inside baking dish. Set aside.
- Topping: In a medium bowl, combine the flour, oats, sugar, and salt. Separately, add maple syrup to the fruit mixture, stir and set aside. Add butter to the dry ingredients and work it with your fingers to make coarse crumbles. Place the rhubarb mixture into the prepared baking dish and then distribute the topping. Place on a baking sheet and bake on middle rack until the crisp is brown on top and the edges are bubbly, 35 to 45 minutes.
- Let cool at least 15 minutes before serving. Serve with cold cream, ice cream, or yogurt.
