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Strawberry Rhubarb Crisp Recipe

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Strawberry Rhubarb Crisp Recipe

Prep Time: Cook Time:


  • Rolled oats cereal, whole wheat, rice, presweetened, maple flavored, with pecans | 0.50 serving 1 NLEA serving
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 3.00 tbsp
  • Rhubarb, raw | 2.00 cup, diced
  • Cornmeal, whole-grain, yellow | 2.00 tbsp
  • Strawberries, raw | 2.00 cup, halves
  • Spices, cinnamon, ground | 0.13 tsp
  • Jam and preserve | 0.33 cup
Nutrition Facts (Per Serving)

Calories per serving: 82.81 mg

Fat per serving: 0.68 g

Saturated fat per serving: 0.16 g

Protein per serving: 1.43 g

Sodium per serving: 15.02 mg

Cholesterol per serving: 0.00 g


  1. I prefer strawberry preserve but you can use other fruit preserve also. Heat the oven at a temperature of 375?F. Put together the cinnamon and preserve in a large bowl. Then place the rhubarb and strawberries, stir gently to coat them.
  2. Now put the flour in the mixture and stir gently. Take a 9-inch pie plate and ladle the mixture into it. Place in the oven and bake for 20 minutes.
  3. At the same time, mix together the cornmeal and rolled oats. Then put honey and vanilla, stir until well combined. Scatter the mixture over the fruit mixture. Place in the oven and bake for 20 minutes further until golden brown.
  4. Set aside to cool for 20 minutes before serving. Serve Strawberry Rhubarb Crisp Recipe little warm.

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