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strawberry rhubarb crisp on a white plate with spoon alongside; stack of pink plates and whole crisp in background

Strawberry Rhubarb Crisp

This Strawberry Rhubarb Crisp is super easy to make and no one will realize that it is special "diet" food.

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Makes: 10 Servings
Calories: 263 kcal
Author: Dédé Wilson

Ingredients:

Strawberry Rhubarb Filling:

  • 1 pound (455 g) rhubarb, trimmed and chopped into 1-inch (2.5 cm) pieces
  • 3/4 pound (340 g) medium-sized strawberries, hulled and halved
  • 1/2 cup (99 g) sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon lemon juice

Crisp Topping:

  • 6 tablespoons (85 g) unsalted butter
  • 3/4 cup (160 g) firmly packed light brown sugar
  • 1/2 cup (73 g) plus 1 tablespoon low FODMAP gluten-free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 cup (50 g) plus 1 tablespoon old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet
  • Heaping 1/4 teaspoon cinnamon
  • Heaping 1/8 teaspoon salt

Preparation:

  1. For the Strawberry Rhubarb Filling: Position a rack in the middle of the oven. Preheat the oven to 375°F/190°C. Coat a 9-inch (23 cm) ovenproof glass or ceramic pie plate with nonstick spray; set aside.
  2. Stir together the rhubarb, strawberries, sugar and cinnamon in a medium saucepan. Cook over medium heat, stirring often, until fruit begins to exude juice and gently simmer, about 5 minutes. Meanwhile in a small bowl whisk together the cornstarch and lemon juice. Add to the hot fruit mixture and simmer for a minute or two, stirring often, until fruit filling looks glossy and bit thickened. Scrape into prepared pie plate.

  3. For the Crisp Topping: Melt the butter in a medium-size microwave-safe mixing bowl in the microwave on low. (Or melt the butter in a small saucepan on your stove top, if you like, then transfer to a medium-size mixing bowl.) Whisk in the brown sugar, then whisk in the flour, oats, cinnamon, and salt until well combined. Use your hands to help form clumps then scatter them evenly over the strawberry rhubarb filling.
  4. Bake for about 35 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges. Let sit for 5 minutes before serving, to allow the juices to thicken. The crisp may be served at room temperature, or rewarmed after cooling. I think the textures of the crisp are best the day it is baked. It will hold overnight but the “crisp” will soften and some of the juiciness of the fruit filling with absorb into the topping. If you must hold the crisp, lightly cover with aluminum foil and store at cool room temperature.

Tips

  • Crisps and crumbles are best served the day they are made. They will last longer, but the topping will lose its crisp quality as it absorbs moisture rom the filling.
Nutrition Facts
Strawberry Rhubarb Crisp
Amount Per Serving
Calories 263 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1mg0%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 34g38%
Protein 2g4%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.