Petitchef

Strawberry rhubarb crisp with all-bran cereal

Main Dish
8 servings
15 min
50 min
Very Easy

Ingredients

Number of serving: 8

Strawberry Rhubarb All-Bran Cereal Crisp Ingredients:

1 Quart Fresh Strawberries - rinsed, hulled and cut into slices

1 Bunch (up to 1 pound) Fresh Rhubarb - leaves removed & discarded, stems rinsed and cut into 1/2 inch pieces

3/4 Cup Sugar

Pinch of Salt

2 Tablespoons Cornstarch


For Crisp Topping Ingredients:

2 Cups All-Bran Flakes - lightly crushed

1 Cup Whole Wheat Flour or All Purpose Flour

1/2 Cup Quick Cook Oats

1/2 Cup Light Brown Sugar (packed)

Pinch of Salt

1 Tablespoon Ground Cinnamon (optional)

1/4 Stick (2 Tablespoons) Cold Unsalted Butter - cut into small pieces

1/4 Cup Unsweetened Applesauce

Preparation

  • Preheat oven to 350 degrees. Prepare strawberries and rhubarb; clean and cut into slices and pieces. Add both the strawberry slices and rhubarb pieces to a large mixing bowl.
  • Mix in the 3/4 cup of sugar, pinch of salt and the cornstarch. Stir to combine and let sit for 15 minutes to macerate; this allows the fruit juices to develop and for the sugar to start to dissolve.
  • In another mixing bowl, combine the crushed All-Bran Flakes cereal, whole wheat flour, oats, light brown sugar, pinch of salt and cinnamon. Stir to combine.
  • Next, cut in the 2 tablespoons of cold butter pieces - either using your fingers, fork or a pastry cutter. You want to make the mixture resemble coarse meal. The butter pieces should start to stick to the All-Bran Cereal/Flour/Oats combination.
  • Stir in the 1/4 cup unsweetened applesauce to the butter/cereal/flour/oat mixture. The mixture should clump together but don't form a solid mass, make sure the mixture is still in pieces.
  • Scatter 1/3 of the crisp mixture on the bottom of a shallow oven-safe baking dish. Pour the strawberry rhubarb that's been macerating into the baking dish; top the strawberry rhubarb mixture with the remaining crisp topping, scattering it over the top until it's well covered.
  • Bake at 350 degrees for 45 to 55 minutes, checking on the crisp to see if the top is browning and the juices are bubbling. Remove from oven and allow to cool for 20 to 30 minutes before serving, warm, with ice cream or whipped cream if desired.

Photos

Strawberry Rhubarb Crisp with All-Bran Cereal, photo 1Strawberry Rhubarb Crisp with All-Bran Cereal, photo 2Strawberry Rhubarb Crisp with All-Bran Cereal, photo 3Strawberry Rhubarb Crisp with All-Bran Cereal, photo 4




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