- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free
Ingredients
- 4 cups sliced rhubarb
- 4 cups halved strawberries
- 3/4 cup sugar (or more to taste)
- 2 tablespoons arrowroot powder
Crisp Topping
- 1 1/4 cups rolled oats (or use your favorite blend of rolled grains)
- 3/4 cup unbleached white or whole wheat flour (feel free to substitute amaranth, brown rice or oat flour for the wheat flour)
- 1 cup melted butter
- 1 cup brown sugar
Directions
Mix together the rhubarb, strawberries, sugar and arrowroot powder and pour into a 9×13-inch baking dish. Top with the Crisp Topping and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.
For Crisp Topping
Stir ingredients together in a bowl.
Special notes:
Here are some variations.
Summer Fruit Crisp Filling
- 5 cups chopped summer fruit, such as pears, nectarines, apricots or peeled peaches
- 2 cups berries such as raspberries, blackberries, blueberries, or whatever you like!
- 2 tablespoons arrowroot powder
- 1/4 cup sugar (or more to taste depending on how ripe the fruit is)
- Juice of 1/2 lemon
Place the fruit in a large bowl. Add the arrowroot and sugar gently to the fruit. Squeeze in the lemon juice. Pour into a 9×13 baking dish and proceed as directed.
Autumnal Fruit Crisp Filling
- 8 cups chopped apples or pears in any combination
- 1/2 cup sugar mixed with 1 teaspoon cinnamon or pumpkin pie spice
- 1 1/2 tablespoons arrowroot powder
- Juice of 1 lemon
- 3 tablespoons butter
- 1 cup chopped pecans or walnuts
Combine the fruit, sugar and cinnamon mixture, and arrowroot powder. Squeeze in the lemon juice. Place the fruit in a 9×13 baking dish. Dot the top of the fruit with butter. Add the pecans or walnuts to the crisp topping and proceed as directed.
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