If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Royal Rhubarb Crisp

rhubarb

white sugar

tapioca

salt

½ (10 ounce) package frozen sliced strawberries

oats

brown sugar

all-purpose flour

butter, melted

Preheat oven to 350 degrees F (175 degrees C).


Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.


Stir strawberries into the rhubarb mixture; spread into a casserole dish.


Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.


Bake in preheated oven until set, about 45 minutes.


This is exactly what I was looking for, a rhubarb-strawberry crisp and an oat topping with brown sugar! I appreciate that this uses a little less sugar than most rhubarb recipes too. I let the rhubarb sit like instructed with the sugar, except I used only a pinch of salt than the 1/2 tsp. called for. And I left out the tapioca as I was using flour instead. I like to see how much liquid comes out of the rhubarb before I add a thickener, in this case I used 3 Tablespoons of flour as there was quite a lot of liquid. I used a 7x11" glass casserole dish, the amount of topping was spot on for this!! A 9-10" square or round cake pan would work too. Any bigger and you'll want to make more topping. I also used semi-cold butter and worked the topping with my hands instead of melting the butter. This was not too sweet, the rhubarb still retains it's tartness. I used one cup of fresh strawberries which adds just a little natural sweetness. If you want more of a strawberry taste you might want to up it to two cups of slice strawberries, but I like it the way it is! This is a good basic recipe and one can add their own flavourings or spice to suit their taste. I used a pinch of cinnamon and nutmeg in the oat topping and a splash of vanilla in the fruit. This is perfect! Thanks for your recipe Karen!

We used our fresh Rhubarb and last years fresh frozen strawberries. We doubled the recipe and put it in a large rectangular cake pan. It was delicious! We added about 1 1/2 teaspoons of cinnamon to the topping and loved that too. It is definitely worth making again!

This was a wonderful dessert. Very easy to make. Everyone loved it. I followed the directions as stated.

Easy recipe. I ve made it twice the second time I cut back on the salt. Super dessert everyone loved it!!

It's great served warm with vanilla ice cream!

This was my first experience making anything with rhubarb and this recipe is delicious! I made a few modifications: added 2-3 TBSP orange juice to the rhubarb and sugar mixture used 8oz fresh sliced strawberries and about 1/2 cup dried cranberries. I also added cinnamon & pecans to the topping mixture. Yummy!

Absolutely delicious!  Even the grandkids loved it and asked for seconds.

royal rhubarb crisp

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 95 minutes

Servings: 8

Author : Karen Martin

Ingredients

Instructions

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