Penn Herb Wellness Guide
Strawberry Rhubarb Crisp
Angie McGowan
Tangy rhubarb combined with sweet strawberries? Yes, please!
Ingredients
- 1 lb fresh rhubarb, chopped
- 1 lb fresh strawberries, chopped
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 1 tsp lemon juice
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup butter, softened
- 1/4 tsp salt
- 5 Tbs freshly whipped cream (or vanilla ice cream)
Directions
- Heat oven to 350F. Grease 13 x 9-inch glass baking dish with butter or cooking spray.
- In large bowl mix rhubarb, strawberries, brown sugar, vanilla, and lemon juice. Pour mixture into baking dish.
- In medium bowl mix flour, oats, butter, and salt with fork until crumbly.
- Using hands, crumble topping evenly over fruit mixture in baking dish.
- Bake 4045 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm crisp into bowls; top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories 403
Calories from Fat 156 (39%)
(27%)Total Fat 18g
(52%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(14%)Cholesterol 43mg
(16%)Sodium 378mg
(15%)Potassium 509mg
Total Carbohydrate 58g
(20%)Dietary Fiber 5g
Sugars 23g
Sugar Alcohols 0g
(13%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.