Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp


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This dessert always brings back memories of my grandma making it with rhubarb straight from her garden. The sweetness of the strawberries complements the tart bite of the rhubarb, possibly making it the perfect flavor combination.

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Time needed

25-30 min cooking

Serving Size / Yield

1 dish


  • 1 lb. rhubarb cut into 1-inch pieces, blanched for 3 minutes and drained
  • 1 qt. fresh sliced strawberries
  • 1 small package sugar-free strawberry or cherry Jell-O
  • 2/3 C. boiling water
  • 1 C. Bisquick
  • 1/2 C. milk
  • 1/3 C. sugar
  • 3 egg whites
  • 1 tsp. butter

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In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. Top with the sliced strawberries. Sprinkle the dry Jell-O over the top of the strawberries. Pour the 2/3 cup of boiling water over the Jell-O. In a bowl, mix the Bisquick, sugar, milk, butter, and egg whites. Gently spread this dough over the fruit. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.

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