Jo Cooks · by Joanna Cismaru★ 5.0 (1)
Strawberry Rhubarb Crisp
NUTRITION · PER SERVING80M COOK
CAL 24%·PRO 11%
CARBS 77G65% OF CAL
6G FIBER23G OTHER48G TOTAL SUGAR
FAT 17G32% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic strawberry rhubarb crisp with a buttery oat topping, sweet and tart from the fruit filling. Best served warm with vanilla ice cream.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 pound rhubarb (cut into 1-inch cubes)
- 1 pound strawberries (hulled and quarted)
- ¾ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup rolled oats (quick-cooking)
- ½ cup butter (unsalted (1 stick or 8 tablespoons), softened)
At a glance
PER SERVING · TIME 80M
CAL 24%·PRO 11%
CARBS 77G65% OF CAL
6G FIBER23G OTHER48G TOTAL SUGAR
FAT 17G32% OF CAL
10G 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
- 20m
- Cook
- 1h
- Sodium
- 203mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 482mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.