Royal Rhubarb Crisp


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

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hrs 35 mins
8 servings


  • 4 cups chopped rhubarb

  • ¾ cup white sugar

  • 2 tablespoons quick-cooking tapioca

  • ½ teaspoon salt

  • ½ (10 ounce) package frozen sliced strawberries

  • 1 cup rolled oats

  • cup brown sugar

  • ¼ cup sifted all-purpose flour

  • ¼ cup butter, melted


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

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

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

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

  5. Bake in preheated oven until set, about 45 minutes.

Cook's Note:

If using fresh strawberries, increase amount to 1 cup slices.

Nutrition Facts (per serving)

237 Calories
7g Fat
44g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 237
% Daily Value *
Total Fat 7g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 192mg 8%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 9%
Total Sugars 29g
Protein 2g
Vitamin C 12mg 61%
Calcium 71mg 5%
Iron 1mg 6%
Potassium 257mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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