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Strawberry Rhubarb Crisp

5 from 17 votes

Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the perfect easy spring dessert!

Prep Time: 10

Cook Time: 40

Total Time: 50

Yield: 8 servings

Course: Dessert

Cuisine: American

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

- WW Points: 8

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