Running on Real Food · by Deryn Macey★ 5.0 (4)
Strawberry Rhubarb Crisp
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 13%
CARBS 63G58% OF CAL
6G FIBER29G ADDED3G INTRINSIC25G OTHER32G TOTAL SUGAR
FAT 15G31% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm fruit crisp with strawberries and rhubarb under an oat-and-almond topping. Tart and sweet with a cozy crunch, ideal for summer desserts served with dairy-free ice cream.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups quartered fresh strawberries (300 g )
- 3 cups chopped fresh rhubarb (450 g )
- 1 tbsp cane sugar or coconut sugar
- 1 tbsp cornstarch
- 2 tbsp chia seeds (optional, see notes)
- 1 cup rolled oats (100 g )
- 1 cup whole wheat or all-purpose flour (120 g )
- 1 cup organic cane or coconut sugar (215 g )
- 1/2 cup vegan butter (110 g )
- 1/4 tsp salt (optional)
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 13%
CARBS 63G58% OF CAL
6G FIBER29G ADDED3G INTRINSIC25G OTHER32G TOTAL SUGAR
FAT 15G31% OF CAL
11G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 89mg
- Total sugar
- 32g
- Added sugar
- 29g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 89mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.