Strawberry Rhubarb Crisp with All-Bran Cereal

UDPATED: May 26, 2016:

I received several boxes of Kellogg's All-Bran Cereals the other day, from FoodBuzz, the website that is a consortium of food bloggers from all over the globe.  I have advertising with them, in case you hadn't noticed that cool changing banner add above the postings and below my header blog photo.  A little full disclosure is necessary here. I probably would not be using this particular brand of cereal in a recipe, though I have been known to use cereal in my baking and cooking experiments.  I've tossed in a few handfuls of Oatmeal Raisin Crisp into a banana bread when I've been low on flour and oats.

I like using cereal in addition to the oats and flour, as it adds great texture. Crushing the flakes, buds and twigs and you can make a fine or crumbly grain again.  As I was charged with some new food products that I never before tried, I thought I'd turn into them into a recipe or two.

A strawberry rhubarb crisp was already planned so I decided to toss the All-Bran Flakes into my crisp topping.  I figured the added fiber and texture would be a good thing.  Spring is here and the rhubarb is in abundance.  Last spring I had a fair amount of it in my CSA farm share and found I really enjoyed cooking and eating it.  The unsung fruit/vegetable in the early spring garden.  It's a good for you plant; it provides a lot of calcium, acts as a diuretic and as an astringent.  The astringent quality is noticeable on your palate - like when you eat spinach, your mouth feels a like it's been stripped of a layer, but in a good way!  I fell in love with rhubarb in the past two or three years, previously I did not have an appreciation of this fine and versatile vegetable/fruit.  It's now become a Spring staple in my culinary repertoire, as ubiquitous as my asparagus and pasta or balsamic strawberries.

This crisp is a variation on an old fashioned recipe from the 1968 Edition of the Better Homes and Garden Cookbook.  My baking expertise is fairly limited - I tend to like to experiment more than baking generally allows; therefore I took some cues from the old-timey cookbook and remembered some mishaps from last year's rhubarb baking and adjusted accordingly.

Notably, I used extra cornstarch and less sugar for the thickener and scattered some of the crisp topping into the bottom of the baking dish to help absorb some of the excess liquid the rhubarb and strawberries create, as well as to give a layered texture to the finished product.  The over-all dessert is high in fiber, low in fat and somewhat low in sugar.  A dessert you can feel good about!  You do not need to use All-Bran Cereal  As a matter of fact, you can use whatever flakes and crumbles you want.  I'm sure Fiber One Crumbles would work really well in this too!

Strawberry Rhubarb All-Bran Cereal Crisp Ingredients:
  • 1 Quart Fresh Strawberries - rinsed, hulled and cut into slices
  • 1 Bunch (up to 1 pound) Fresh Rhubarb - leaves removed & discarded, stems rinsed and cut into 1/2 inch pieces
  • 3/4 Cup Sugar
  • Pinch of Salt
  • 2 Tablespoons Cornstarch
For Crisp Topping Ingredients:

  • 2 Cups All-Bran Flakes - lightly crushed
  • 1 Cup Whole Wheat Flour or All Purpose Flour
  • 1/2 Cup Quick Cook Oats
  • 1/2 Cup Light Brown Sugar (packed)
  • Pinch of Salt
  • 1 Tablespoon Ground Cinnamon (optional)
  • 1/4 Stick (2 Tablespoons) Cold Unsalted Butter - cut into small pieces
  • 1/4 Cup Unsweetened Applesauce


  1. Preheat oven to 350 degrees.
  2. Prepare strawberries and rhubarb; clean and cut into slices and pieces.  Add both the strawberry slices and rhubarb pieces to a large mixing bowl.  Mix in the 3/4 cup of sugar, pinch of salt and the cornstarch. Stir to combine and let sit for 15 minutes to macerate; this allows the fruit juices to develop and for the sugar to start to dissolve.
  3. In another mixing bowl, combine the crushed All-Bran Flakes cereal, whole wheat flour, oats, light brown sugar, pinch of salt and cinnamon.  Stir to combine.
  4. Next, cut in the 2 tablespoons of cold butter pieces - either using your fingers, fork or a pastry cutter.  You want to make the mixture resemble coarse meal.  The butter pieces should start to stick to the All-Bran Cereal/Flour/Oats combination.  
  5. Stir in the 1/4 cup unsweetened applesauce to the butter/cereal/flour/oat mixture.   The mixture should clump together but don't form a solid mass, make sure the mixture is still in pieces. 
  6. Scatter 1/3 of the crisp mixture on the bottom of a shallow oven-safe baking dish.  
  7. Pour the strawberry rhubarb that's been macerating into the baking dish; top the strawberry rhubarb mixture with the remaining crisp topping, scattering it over the top until it's well covered.  
  8. Bake at 350 degrees for 45 to 55 minutes, checking on the crisp to see if the top is browning and the juices are bubbling.  Remove from oven and allow to cool for 20 to 30 minutes before serving, warm, with ice cream or whipped cream if desired.  
  9. Makes 8 servings.


  1. OMG I made this recently myself!! It was really really good though I wish I could take a delicious photo of it like you do! I really loved the topping best!

  2. Looks good and healthy, but still too much work for me. I do need a breakfast suggestion that is fast, cold and full of protein. I've been buying protein bars from Trader Joe's, but they make me hungrier than if I didn't eat. Need something to hold me from 8:30am - 2pm.

  3. LeAnne! So an easier and more healthy filling breakfast idea might be to make ahead yogurt, oatmeal and chia seeds, w/frozen fruit. I make them the night before, in a big jar or container. It's called over-night oats. Basically 2 tablespoons chia seeds, 1/4 oatmeal flakes - quick or rolled oats; 1/4 milk, stir together. then add in your yogurt, fruit and I often add a spoonful of nut butter - peanut, sunflower, almond. Very filling and good for you. Of course, I'm using non-fat milk and non-fat greek yogurt too but it's so good. Frozen fruit is good as it's easy to keep on hand and defrosts in the parfait you make. It's all about the make ahead. You can even do a few at a time and have them through the week.

  4. Also you should keep some snacks on hand for eating an hour or so after - handfull of nuts, sliced apples, a cheese stick.


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