Strawberry Rhubarb Crisp recipe


  • Strawberries – 3 cups, sliced
  • Rhubarb – 3 medium stalks, cut into ½ inch pieces
  • Topping
  • All purpose flour – ¼ cup
  • Rolled oats – ¼ cup
  • Brown sugar or jaggery – ¼ cup
  • Finely chopped pistachios and walnuts – ¼ cup
  • Melted butter and/or oil – 3 tbsp
  • Salt – ¼ tsp

Cooking Instructions

Preheat oven to 350F.

Arrange sliced strawberries and rhubarb in an 8 inch square baking dish. Mix all the ingredients for the topping in a bowl and sprinkle on top of strawberries, covering the top fully. Bake the crisp until the juices are bubbly, the rhubarb is tender when tested with a toothpick, and the topping is golden brown. This takes about 35 – 40 minutes.

Let cool slightly and serve warm as such or with ice cream or whipped cream. Store leftover crisp in the refrigerator, tightly covered, for up to 2 days. Slightly warm before serving.

Make double portion of the topping and refrigerate in an air-tight container for up to a week. Whenever you are in the mood for crisp, cut any berries or stone-fruit, top with the oats mixture, bake and enjoy. They make such fancy single servings.

15 Mar 2011     845 views     NON-Vegetarian       Desserts > Sweets

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