strawberry-rhubarb crisp

strawberry-rhubarb crisp

prep time: 20 minutes
cook time: 25 minutes
ready in: 45 minutes

makes 4 servings, 1 cup each


  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, lightly packed
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons canola oil
  • 1/2 lb rhubarb stalks
  • 1 Tablespoon water
  • 1/4 cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1½ cups sliced strawberries

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 350°F. In a small bowl, combine flour, brown sugar and cinnamon. Add oil and stir with a fork until mixture forms crumbs. Set aside.
  2. Slice rhubarb into 1/2-inch slices and place in a medium saucepan with 1 tablespoon water. Cook over medium heat just until the rhubarb begins to soften and remove from heat.
  3. Combine granulated sugar, cornstarch and nutmeg and add to rhubarb. Gently mix in strawberries.
  4. Pour mixture into a 1-quart baking dish. Sprinkle with crumbs. Set baking dish on a cookie sheet to catch drips and bake for 25 minutes until bubbly.

Per serving: 240 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 10mg sodium, 42g carbohydrate, 3g fiber, 2g protein