Strawberry Rhubarb Crisp

WELL PLATED (4)
Faith Davis: "Great - substituted gf flour and becal (vegan)" Read More
15Ingredients
70Minutes
390Calories

Ingredients

US|METRIC
  • 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 cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup plain yogurt (I use non-fat Greek)
  • 1/4 cup unsalted butter (cold, cut into small, thin pieces)
  • vanilla ice cream (or yogurt, for serving)
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    NutritionView More

    390Calories
    Sodium6% DV135mg
    Fat22% DV14g
    Protein14% DV7g
    Carbs21% DV63g
    Fiber32% DV8g
    Calories390Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol35mg12%
    Sodium135mg6%
    Potassium570mg16%
    Protein7g14%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber8g32%
    Sugars35g70%
    Vitamin A10%
    Vitamin C100%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Faith Davis 2 months ago
    Great - substituted gf flour and becal (vegan)
    Kayla M. 3 months ago
    Wonderfully fresh and not too sweet! Made with a few different fruits Was amazing each time Omitted yogurt
    Kitchen Witch 2 years ago
    Easy to make, and delicious. Not overly sweet.
    Dee Steiner 3 years ago
    Easy, delicious, nutritious! Just what I was looking for. I have made this every week so far. As long as that rhubarb is in season, this will be my go-to recipe. I've occasionally added other fruit I've had around including blackberries and nectarines.