Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Strawberry Rhubarb Crisp https://www.metro.ca/userfiles/image/recipes/croustade-fraises-rhubarbe-11549.jpg PT15M PT45M PT1H00M
In large mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13- x 9-inch (3 L) baking dish.To prepare the topping, combine butter, flour, oats, brown sugar and cinnamon in a medium bowl. Sprinkle evenly over fruit mixture.Bake in 375°F (190°C) oven 40 to 45 minutes or until fruit is hot and bubbly and topping is golden Brown.
8
3 6 5 1
4 cups (1 L) Ontario strawberries, sliced 4 cups (1 L) Ontario rhubarb, sliced 1 inch (2,5 cm) pieces 3/4 cup (180 ml) granulated sugar 1 tablespoon (15 ml) all purpose flour 1/2 teaspoon (2,5 ml) cinnamon Topping: 1/2 cup (125 ml) butter, melted 1 cup (250 ml) all purpose flour 1 cup (250 ml) large flake roll oats 1 cup (250 ml) lightly packed brown sugar 1/2 teaspoon (2,5 ml) cinnamon
Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Rate this recipe
6 Votes
8
Desserts
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    Ontario strawberries, sliced
  • 4 cups
    (1 L)
    Ontario rhubarb, sliced 1 inch (2,5 cm) pieces
  • 3/4 cup
    (180 ml)
    granulated sugar
    You might like:

    Flyer Deals  (2)
    LIFE SMART CANE SUGAR

    LIFE SMART CANE SUGAR

    $4.49 ea.

    900 g


    REDPATH SUGAR

    REDPATH SUGAR

    $2.99 ea.

    2 kg


  • 1 tablespoon
    (15 ml)
    all purpose flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.99 ea.

    2 - 2.5 kg SELECTED VARIETIES


    LIFE SMART FLOUR

    LIFE SMART FLOUR

    $6.99 ea.

    2.5 kg SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    cinnamon

  • Topping:
  • 1/2 cup
    (125 ml)
    butter, melted
  • 1 cup
    (250 ml)
    all purpose flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.99 ea.

    2 - 2.5 kg SELECTED VARIETIES


    LIFE SMART FLOUR

    LIFE SMART FLOUR

    $6.99 ea.

    2.5 kg SELECTED VARIETIES


  • 1 cup
    (250 ml)
    large flake roll oats
  • 1 cup
    (250 ml)
    lightly packed brown sugar
  • 1/2 teaspoon
    (2,5 ml)
    cinnamon
Imprimer ma sélection

Preparation

In large mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13- x 9-inch (3 L) baking dish.

To prepare the topping, combine butter, flour, oats, brown sugar and cinnamon in a medium bowl. Sprinkle evenly over fruit mixture.

Bake in 375°F (190°C) oven 40 to 45 minutes or until fruit is hot and bubbly and topping is golden Brown.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.