8 Serves
94 Mins
Preheat your oven to 190°C and grease a baking dish with a small amount of butter.
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Vitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
37 µg / 400 µgCalcium
86 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
400 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
16 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
In a large bowl, toss the sliced strawberries and rhubarb with sugar until evenly coated, then transfer the mixture into the prepared baking dish.
In a separate mixing bowl, combine the oats, flour, sugar, and cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the oat topping evenly over the fruit mixture in the baking dish and bake for 45 to 50 minutes until the fruit is bubbling and the top is golden brown.
Remove from the oven and allow the crisp to cool for 20 minutes before serving warm.
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