Strawberry Rhubarb Crisp Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Strawberry rhubarb crisp balances tart rhubarb with sweet strawberries, topped with a buttery oat and pecan crumble. It's a quick and easy fruit dessert perfect for spring and summer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups strawberries hulled and quartered
- 4 cups rhubarb trimmed and chopped into 1-inch pieces
- 3 tablespoons all-purpose flour
- ½ cup sugar
- Pinch of salt
- ½ cup brown sugar
- ½ cup all-purpose flour
- 5 tablespoons unsalted butter softened
- ¾ cup old-fashioned rolled oats
- ⅛ teaspoon cinnamon
- ½ cup chopped pecans
At a glance
PER SERVING · TIME 65M
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
- 45m
- Sodium
- 73mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 117mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.