Strawberry Rhubarb Crisp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Strawberries and rhubarb baked with honey and cornstarch, topped with an oat and brown sugar crisp. This warm spring dessert is easy to make and delicious with a dollop of whipped cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 20 ounces strawberries (hulled and quartered)
- 12 ounces rhubarb stalks (about 5 or 6 cut into 1-inch pieces)
- 1/2 orange (zested and juiced)
- 1 tbsp cornstarch
- 1/4 cup honey
- 3/4 cup quick oats (I used gluten-free)
- 1/3 cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- 1/2 tsp cinnamon
- 3 tablespoons butter (melted)
At a glance
PER SERVING · TIME 50M
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
- 40m
- Sodium
- 36mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 287mg
- Calcium
- 58mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.