Lighter Strawberry Rhubarb Ginger Crisp Recipe by The Deen Bros.

Level: Easy

Time: 60 MINUTES

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  • 3/4 cup rolled oats
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 3/4 teaspoon ground cinnamon, plus 1/2 teaspoon
  • 1/8 teaspoon salt
  • 1 tablespoon butter, cut into small pieces
  • 1 tablespoon canola oil
  • 1 lb rhubarb, trimmed and cut into cut into 1/2-inch pieces
  • 2 cups strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 to 2 tablespoons cornstarch
  • 1 tablespoon fresh ginger, grated and peeled


Preheat the oven to 375°F. Spray a 1 1/2€“ quart baking dish with cooking spray.

To make the topping, combine the oats, flour, brown sugar, 3/4 teaspoon cinnamon and salt in a medium bowl. With your fingers, mix in the butter and oil until the mixture is crumbly; set aside.

To make the filling, combine the rhubarb, strawberries, granulated sugar, cornstarch, ginger and 1/2 teaspoon cinnamon in a large bowl until well mixed. Spoon the filling into the baking dish. Sprinkle the topping evenly over filling. Bake until the filling is bubbly and the topping is lightly browned,

45 to 50 minutes. Serve warm or at room temperature.

The Deen Bros. Lighter Strawberry Rhubarb Ginger Crisp


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