Royal Rhubarb Crisp recipe
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Ingredients
- 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 ⅓ cup brown sugar ¼ cup sifted all-purpose flour ¼ cup butter, melted
Nutrition Info
- 236.6 caloriescarbohydrate: 43.6 gcholesterol: 15.3 mgfat: 6.6 gfiber: 2.6 gprotein: 2.4 gsaturatedFat: 3.8 gservingSize: -sodium: 192.3 mgsugar: 29.2 gtransFat: : -unsaturatedFat: : -
Directions Royal Rhubarb Crisp
Directions
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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.