Royal Rhubarb Crisp recipe

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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

Nutrition Info

236.6 calories
carbohydrate: 43.6 g
cholesterol: 15.3 mg
fat: 6.6 g
fiber: 2.6 g
protein: 2.4 g
saturatedFat: 3.8 g
servingSize: -
sodium: 192.3 mg
sugar: 29.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat, let rest, stirring occasionally, for 30 minutes.

  3. Stir strawberries into the rhubarb mixture, spread into a casserole dish.

  4. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly, sprinkle over the fruit mixture in the casserole dish.

  5. Bake in preheated oven until set, about 45 minutes.

Recipe Yield

8 servings

Recipe Note

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

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