Make and share this Strawberry Rhubarb Crisp recipe from Food.com.
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
- In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
- Bake at 350 degrees for 35-40 minutes in preheated oven.
This is the second time I've made this crisp, and I'm sure I'll be making it often. I did use an 8" square pan as suggested by others. It came out tangy and sweet and crunchy, just like a crisp should. --the second time I made this I didn't have any fresh strawberries, so used whole frozen strawberries (cut in half) and a few handfuls of frozen blueberries. Delicious again!
I love this recipe :) The only change I made was I substituted the flour in the strawberry rhubarb mix for tapioca. Just my preference.
Far to much sugar for us so we cut it down and it is fantastic. I use 1/3 cup white sugar and 1/3 cup splenda in the fruit. I used the smaller pan as recommended by others. Then for the topping I used 2/3 cup brown sugar and only 5 TBL margarine. This makes it a little healthier and does not take away from the flavor or leave the rhubarb tart. Enjoy!