RHUBARB-STRAWBERRY CRISP

Rhubarb-Strawberry Crisp image

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

Ingredients

2 cups fresh rhubarb slices (1/2 inch thick)
2 cups halved strawberries
3/4 cup plus 2 Tbsp. packed brown sugar, divided
1/4 cup flour, divided
1/4 cup cold butter or margarine, cut into small pieces
3 cups honey-flavored multi-grain cereal flakes with oat clusters and almonds, coarsely crushed
3/4 cup thawed COOL WHIP Whipped Topping

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