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    You are in: Home / Recipes / Strawberry Rhubarb Crisp Recipe
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    Strawberry Rhubarb Crisp

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Rita~'s Note:

    Sweet and tart. A nice way to use those beautiful spring berries.

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    Units: US | Metric



    1. 1
      Mix the first 5 ingredients together set aside.
    2. 2
      In a deep pie pan spray with pam.
    3. 3
      In a food processor with a metal blade pulse all topping ingredients till crumbly.
    4. 4
      Toss all the fruit together again then fill pie dish.
    5. 5
      Top fruit with butter then crumb mixture.
    6. 6
      Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
    7. 7
      Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.

    Ratings & Reviews:

    • on August 25, 2008


      This was really good! I've made it twice, and used a 8x8 pan. I used 1/2C Splenda instead of sugar..and it was plenty sweet. I also used the juice of one orange instead of marmalade...and added a bit of cornstarch to thicken. The second time I made it I doubled the topping for an extra treat! I will definetly make this again!

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    • on June 21, 2008


      Tasted great! Giving it 4 stars because there is no way this recipe would fit into one pie dish. I halved the recipe and put the mixture into a 1 3/4 qt oval deep dish baker. I was running out of strawberries so put extra rhubarb in. I used sugar free orange marmalade and all splenda in the filling - I didn't use any butter - the texture came out beautifully. Like WI Cheesehead, I didn't use a food processor, I just used a pastry cutter to cut the mixture into course crumbs. Was enjoyed by kids and adults at our family BBQ tonight. Made for ZWT4.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2004


      This is absolutely delicious! Marmalade was a great addition! CHANGES: *I made it in a 9x13 pan (didn't change amt of topping) and used *1 bag rhubarb (20 oz) and *1 bag strawberries (24 oz). *Because the reviews before me mentioned it being "liquidy" I used slightly rounded spoons of flour and didn't put the butter on the fruit. Thanks! (My folks were here for dinner and were delighted when I sent home a container of left-overs)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Strawberry Rhubarb Crisp

    Serving Size: 1 (257 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 404.7
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 7.8 g
    Cholesterol 30.5 mg
    Sodium 100.6 mg
    Total Carbohydrate 63.5 g
    Dietary Fiber 4.7 g
    Sugars 45.7 g
    Protein 4.1 g

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