Strawberry-Rhubarb Crisp


  • 2 cups sliced fresh rhubarb
  • 2 cups halved strawberries
  • 3/4 cup plus
  • 2 Tbsp. firmly packed light brown sugar
  • 3 Tbsp. tapioca
  • 2 Tbsp. flour
  • 1/4 cup (1/2 stick) cold margarine
  • 3 cups Honey Bunches of Oats with Almonds Cereal, lightly crushed


  1. Preheat oven to 350ºF. Toss rhubarb and strawberries with 3/4 cup firmly packed brown sugar and tapioca. Let stand 10 min. Spoon into 9-inch square baking dish.
  2. Mix flour and 2 Tbsp. brown sugar in large bowl. Cut in cold margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.
  3. Bake 30 min. or until topping is lightly browned and rhubarb is tender. Cool.

Proudly made with

Honey Bunches of Oats