Recipes and Cooking Grilled Strawberry-Rhubarb Crisp 3.8 (4) Add your rating & review You can make this strawberry-rhubarb crisp recipe on the grill or in the oven. When fresh isn't in season, feel free to make this rhubarb recipe using frozen instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 21, 2009 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cool Time: 20 mins Grill Time: 31 mins Total Time: 1 hrs 21 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 cup sliced fresh strawberries (about 1-1/2 lb.) 4 cup sliced fresh rhubarb or frozen unsweetened sliced rhubarb (about 1 lb.) 1 cup granulated sugar 4 teaspoon quick-cooking tapioca ¼ teaspoon salt ¾ cup coarsely crushed shortbread cookies (about 12 cookies) ⅓ cup all-purpose flour 3 tablespoon packed brown sugar 2 tablespoon butter Whipped cream (optional) Directions In a large bowl combine strawberries, rhubarb, granulated sugar, quick-cooking tapioca, and salt. (If using frozen fruit, let mixture stand for 40 minutes or until fruit is partially thawed but still icy.) In a 2-quart disposable foil pan place the fruit mixture. Cover pan tightly with foil. For topping, in a small bowl combine crushed shortbread cookies, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside. For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place foil pan on rack in the center of grill. Cover; grill for 25 to 30 minutes or until bubbly on edges. Uncover pan. Sprinkle topping evenly over fruit mixture in foil pan. Cover grill; cook for 6 to 8 minutes more or until mixture is bubbly and fruit has thickened. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place foil pan on grill rack over burner that is unlit. Grill as above.) Cool on wire rack for 20 minutes. Serve warm with whipped cream. Makes 6 servings. Oven Method: Prepare as above through step 2 except you may substitute a 2-quart rectangular baking dish. Preheat oven to 400 degrees F. Cover fruit mixture and bake 30 to 40 minutes. Uncover; sprinkle with topper. Bake 6 to 8 minutes more. Serve as above. Rate it Print Nutrition Facts (per serving) 269 Calories 6g Fat 54g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 269 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 147mg 6% Total Carbohydrate 54g 20% Total Sugars 38g Protein 3g Vitamin C 67.3mg 337% Calcium 80.8mg 6% Iron 1.1mg 6% Potassium 365mg 8% Folate, total 48.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.