Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp 


2 lbs fresh rhubarb, cut into 1-inch chunks

4 cups sliced strawberries

½ cup white sugar

1 ¼ cups rolled oats

1 cup flour

¼ cup brown sugar

¾ tsp cinnamon

Dash of both allspice & nutmeg

½ tsp salt

½ cup earth balance spread or butter, melted



- Preheat oven to 375

- Combine the rhubarb & strawberries in a casserole. Sprinkle with white sugar

- Mix together the remaining topping ingredients in a bowl and spread evenly over fruit - Bake uncovered for 35 to 40 minutes or until the top is crisp and lightly browned. The fruit should be bubbling around the edges.

Serve hot, warm or at room temperature, plain or a la mode. Serves 6-8

Serves 6 to 8

Recipe adapted from the Moosewood Cookbook, submitted by Marlene W.