Well Plated · by Erin Clarke★ 4.6 (10)
Strawberry Rhubarb Crisp
NUTRITION · PER SERVING75M COOK
CAL 24%·PRO 18%
CARBS 72G60% OF CAL
7G FIBER19G OTHER46G TOTAL SUGAR
FAT 19G35% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm fruit crisp with fresh strawberries and rhubarb, topped with a buttery oatmeal cinnamon topping. A classic spring and summer dessert.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound strawberries (hulled and quartered)
- 1 pound rhubarb (cut into 1/2-inch dice (about 4 or 5 stalks))
- 2 tablespoons all-purpose flour
- 1/3 cup honey
- 1/2 orange (zested and juiced)
- 1 tablespoon vanilla extract
- 3/4 cup old-fashioned rolled oats
- 2/3 cup white whole wheat flour (or all purpose flour)
- 1/4 cup shredded sweetened coconut
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup plain yogurt ((I use non-fat Greek))
- 1/4 cup cold unsalted butter (cut into small, thin pieces)
- Vanilla ice cream (or yogurt for serving)
At a glance
PER SERVING · TIME 75M
CAL 24%·PRO 18%
CARBS 72G60% OF CAL
7G FIBER19G OTHER46G TOTAL SUGAR
FAT 19G35% OF CAL
11G SAT7G 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
- 25m
- Cook
- 50m
- Sodium
- 154mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 660mg
- Calcium
- 209mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.