Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 237
- Carbohydrate: 44g
- Fat: 7g
- Fiber: 3g
- Protein: 2g
- Sugar: 29g
Related Recipes
First Prize Strawberry Rhubarb Crisp
Rhuberry Crisp
Very Berry Rhubarb Bars
Sweet Rhubarb Crisp
Rhubarb Raspberry Crisp
"Bluebarb" Blueberry Rhubarb Crisp
Easy Rhubarb Crisp
Strawberry Rhubarb Crisp
Strawberry-Rhubarb Bread Pudding
Chef John's Rhubarb Crisp
Strawberry Rhubarb Cobbler
