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Strawberry Rhubarb Crisp

Prep Time 15 minutes
Total Time 50 minutes
Difficulty 1.0 Easy
Calories Per Servings 350 Calories
Servings 4-6
Nutrition facts Nutrition facts


Sweet and tangy rhubarb and strawberries are combined in the crisp with an oatmeal crumb topping.

Ingredients 10


2/3 cup rolled oats
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon, divided
1/4 cup margarine
1 cup granulated sugar substitute
3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 cups DOLE® Strawberries, quartered
2 cups rhubarb chunks, partially thawed



2/3 cup quick or old fashioned rolled oats
1/4 cup brown sugar, packed
1-1/2 teaspoons ground cinnamon, divided


Combine oats, brown sugar and 1/4 teaspoon cinnamon in a small bowl.


1/4 cup brown sugar, packed
1-1/2 teaspoons ground cinnamon, divided
1/4 cup margarine, softened
1 cup granulated sugar substitute
3 tablespoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg


Cut in margarine with a fork or knife. Set aside. Mix together sugar substitute, cornstarch, remaining 1 teaspoon of cinnamon, ginger and nutmeg in a large bowl.


3 cups DOLE  Frozen whole Strawberries, partially thawed, cut into quarters
2 cups DOLE Frozen Rhubarb, partially thawed


Add strawberries and rhubarb. Mix well and pour into 8-inch square baking pan, sprayed with cooking spray. Sprinkle reserved oat mixture over fruit. Bake at 375F for 30 to 35 minutes.

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