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Strawberry-rhubarb Crisp

Recipe by:Andy Powning


  • 3 cups rhubarb
  • 1 pint fresh strawberries
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 lemon (optional)
  • nutmeg (optional, to taste)
  • walnuts (optional, to taste)
  • 1/3 cup butter or margarine


Wash, cube and mix six to seven cups of strawberries and rhubarb using half of each. Add sugar and flour. Add to baking dish and top with ingredients of choice. A great topping for this dish includes chopped, toasted walnuts or almonds, combined with melted butter or margarine, the zest of one lemon and grated nutmeg. Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.

Serves 6 to 8.

Califonia Bountiful