Cook this Rhubarb-Strawberry Crisp for a delightful summer dessert. Our Rhubarb-Strawberry Crisp is a great way to use up your rhubarb and strawberries!
Provided by My Food and Family
Categories Home
Time 45m
Yield 7 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Toss fruit with 3/4 cup sugar and 2 Tbsp. flour in large bowl; spoon into 9-inch square baking dish.
- Combine remaining flour and sugar in separate large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cereal; mx lightly. Sprinkle over fruit mixture.
- Bake 30 min. or until fruit mixture is hot and bubbly and crumb topping is lightly browned. Cool.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 32 g, Protein 3 g
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