Strawberry Rhubarb Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fruit crisp with sweet strawberries and tart rhubarb topped with a crunchy oat-almond topping sweetened with honey. Serve warm with ice cream for dessert or yogurt for breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound strawberries, hulled and sliced into small bite-sized pieces
- 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces (slice larger stalks in half lengthwise before slicing them into 1/4-inch wide pieces)
- ⅓ to 1/2 cup honey*
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice or orange juice
- 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
- ½ cup packed almond flour
- ⅓ cup lightly packed coconut sugar or brown sugar
- ¼ teaspoon fine salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 131mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 326mg
- Calcium
- 93mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.