Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 479kcal 23%
Fat 22g 33%
Saturated Fat 13g 65%
Carbohydrates 68g 22%
Fiber 5g 20%
Sugar 44g 88%
Protein 6g 12%
Cholesterol 53mg 17%
Sodium 306mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Strawberry-Rhubarb Crisp Recipe

Name: Strawberry-Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12
Ingredients: 5 ounces light brown sugar (about 2/3 cup, packed; 140g); 3 3/4 ounces whole wheat flour (about 3/4 cup, spooned; 105g); 4 ounces old-fashioned rolled oats (about 1 1/3 cups; 115g); 1 1/2 teaspoons ground cinnamon; 1 teaspoon whole anise seed (optional); 1 teaspoon Chinese five-spice powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 5 ounces unsalted butter (10 tablespoons; 140g), soft but cool, about 68°F (20°C); 2 pounds rhubarb, cut into 3/4-inch pieces (about 8 cups; 905g), from around twelve 24-inch stalks (34 ounces; 965g); 10 1/2 ounces sugar (about 1 1/2 cups; 300g); 2 1/2 ounces tapioca flour (about 2/3 cup; 75g), such as Bob’s Red Mill; 2 ounces elderflower liqueur or water (1/4 cup; 55g); 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 12 ounces trimmed strawberries (about 2 cups; 340g), cut in half if large; 1/4 teaspoon baking soda; 1 recipe lemon or orange whipped cream

Prep 15m

Cook 1h 5m

Total 1h 20m

This strawberry-rhubarb crisp recipe features a delightful blend of sweet and tangy flavors. With a crunchy oat topping and a juicy strawberry and rhubarb filling, this dessert is perfect for a summertime treat. Top it off with some citrus whipped cream for an extra burst of freshness.