Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Strawberry Rhubarb Crisp
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 11%
CARBS 44G52% OF CAL
5G FIBER12G OTHER27G TOTAL SUGAR
FAT 18G48% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet-tart fruit crisp with strawberries and rhubarb topped with an oat and almond crumble. Summery, easily made dairy-free, and comforting.
dessertamerican🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups rhubarb chopped 1/4” thick (~5-6 stalks)
- 1 lb strawberries (trimmed then chopped)
- 1/3 cup granulated sugar
- 3 Tablespoons gluten-free baking flour blend WITH binder (see notes)
- 1 teaspoon vanilla extract
- ice cream or whipped cream (for serving, optional)
- 3/4 cup gluten-free old fashioned oats
- 1/2 cup brown sugar
- 1/4 cup + 2 Tablespoons finely-ground almond flour
- 1/4 cup sliced almonds
- 1 teaspoon cinnamon
- pinch salt
- 6 Tablespoons cold butter or vegan butter (cut into 1/4" cubes)
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 11%
CARBS 44G52% OF CAL
5G FIBER12G OTHER27G TOTAL SUGAR
FAT 18G48% OF CAL
5G SAT13G 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
- 30m
- Cook
- 30m
- Sodium
- 72mg
- 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
- 403mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.