Cook Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:10Yield:10 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:10Yield:10 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonsunsalted butter, divided4cupssliced rhubarb (1/2-inch; about 1 pound), fresh or frozen (thawed)4cupshulled and quartered strawberries, fresh or frozen (thawed)⅔cupgranulated sugar2tablespoonsorange or lemon juice1 ½tablespoonscornstarch1teaspoonvanilla extract1 ½cupsgluten-free rolled oats½cupalmond meal⅓cuppacked light brown sugar1teaspoonground cinnamon½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsunsalted butter, divided
4cupssliced rhubarb (1/2-inch; about 1 pound), fresh or frozen (thawed)
4cupshulled and quartered strawberries, fresh or frozen (thawed)
⅔cupgranulated sugar
2tablespoonsorange or lemon juice
1 ½tablespoonscornstarch
1teaspoonvanilla extract
1 ½cupsgluten-free rolled oats
½cupalmond meal
⅓cuppacked light brown sugar
1teaspoonground cinnamon
½teaspoonsalt
DirectionsPreheat oven to 375 degrees F.Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat.Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.TipsPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Directions
Preheat oven to 375 degrees F.Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat.Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.TipsPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Preheat oven to 375 degrees F.
Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat.
Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.
Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.
Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.
Tips
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Rate ItPrint
Nutrition Facts(per serving)266Calories11gFat40gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
