- 4 cups chopped rhubarb
- 3/4 cup white sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon salt
- 1/2 (10 ounce) package frozen sliced strawberries
- 1 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup sifted all-purpose flour
- 1/4 cup 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.
08/18/2019
recipepes.com
royal rhubarb crisp, recipe
PT15M
PT1H
5
455 calories
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