Dark's Kitchen
Nutrition Information:

Calories: 332          Fat: 14g          Saturated fat: 6g       Carbohydrates: 49g

Sugar: 32g              Fiber: 3g         Protein: 4g                Sodium: 81mg

Cholesterol: 23mg

Serves 8


1 lb rhubarb stalks, trimmed and sliced 1/2 inch thick
1/2 lb strawberries, hulled and quartered
1/2 C granulated sugar
1-1/2 Tbsp corn starch
1 tsp vanilla extract


3/4 C all-purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 C packed, light brown sugar
2 Tbsp granulated sugar
1/4 tsp salt
6 Tbsp unsalted butter, cold, cut into cubes
3/4 C old fashioned rolled oats
1/2 C chopped pecans, or nut of your choice


Preheat oven to 350 F degrees.


In a large bowl, combine rhubarb, strawberries, sugar, corn starch, and vanilla.

Stir until fruit is evenly coated with sugar mixture, and the sugar mixture is no longer white.

Transfer mixture to an 8x8 baking dish (no need to butter it). Set aside.


In a food processor, combine flour, brown sugar, granulated sugar, and salt.

Process until well combined.

Add cold butter. Pulse until mixture resembles coarse crumbs.

Transfer to a medium bowl and stir in oats and chopped nuts.

Spoon topping evenly over fruit, without packing down.

Bake for 45-55 minutes, or until fruit is bubbling around the edges and topping is golden brown.

Cool for 20 minutes before serving.

Serve with vanilla ice cream, or your favorite toppings.
Strawberry Rhubarb Crisp
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