Summer Strawberry Rhubarb Crisp

Submitted by Rita1652

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

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 4 cups rhubarb, sliced
• 2 lbs strawberries, hulled and halved
• 3⁄4 cup sugar
• 1⁄2 cup orange marmalade
• 3 tablespoons flour
• 2 tablespoons butter

• topping

• 1⁄2 cup walnuts
• 1⁄4 cup oatmeal
• 1⁄3 cup brown sugar
• 1⁄2 cup flour
• 1 teaspoon cinnamon
• 6 tablespoons butter

directions

1. Mix the first 5 ingredients together set aside.
2. In a deep pie pan spray with pam.
3. In a food processor with a metal blade pulse all topping ingredients till crumbly.
4. Toss all the fruit together again then fill pie dish.
5. Top fruit with butter then crumb mixture.
6. Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
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.

Reviews

[DramaQueen14]

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!

 

[Brooke the Cook in]

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.

 

[ruth detroit area 2]

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)

 

[WI Cheesehead]

Mmmmm! This is so good, warm. I cut all the filling ingredients in half bcz I didn't have enough berries (didn't use butter). I used frozen rhubarb from last year, thawed, and apricot preserves. Kept the topping ingred. the same, but don't have a food processor :( so chopped the walnuts and mixed everything with a pastry cutter. Good thing I cut the filling in half, bcz it wouldn't have fit in my pie pan! Wonderful spring/summer dish. I put this into my book#234006.

 

[CookingONTheSide]

This was wonderful and yummy! My DH just loved it - he's a big rhubarb fan. I used a deep-dish baker and it worked perfectly. I will make again. Made for ZWT4 for the Tastebud Tickling Travellers.