The perfect ending to a meal is a homemade warm fruit crisp topped with a dollop of whipped cream. Spring rhubarb and strawberries are the perfect combination of sweet and tart and work so well together for this comforting dessert.
Yield: 8 servings
5 from 1 vote

Strawberry Rhubarb Crisp

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
The perfect ending to a meal is a homemade warm fruit crisp topped with a dollop of whipped cream. Spring rhubarb and strawberries are the perfect combination of sweet and tart and work so well together for this comforting dessert.

Ingredients

  • For the filling:
  • 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
  • For the Topping:
  • 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)

Instructions

  • Heat oven to 375 degrees.
  • Combine strawberries and rhubarb in an oven safe dish.
  • Add honey.
  • Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
  • Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
  • Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
  • Serve with a scoop of frozen yogurt or whipped cream if desired.

Nutrition

Serving: 1/2 cup, Calories: 219kcal, Carbohydrates: 38.5g, Protein: 3g, Fat: 7g, Sodium: 3mg, Fiber: 4g, Sugar: 24g
Freestyle Points: 7
Points +: 6