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Rhubarb Strawberry Crisp

I'm so thankful for my friend who gave me rhubarb and for my mom who provided the recipe.



Strawberry or Raspberry Jello

5 tablespoons butter

3/4 cups flour

1/4 cup sugar

1 teaspoon cinnamon

Preheat the oven to 375˚F. Chop up enough rhubarb and strawberries and fill your 9x13 pan at least half deep. Sprinkle Jello on the fruit - just enough to coat, no need to use the whole package. In a bowl, mix the crust ingredients, cutting in the butter to make the crumble. Add to the fruit mixture and bake for 45 minutes.


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