Post has been a part of breakfast for more than 100 years. For generations, we’ve remained dedicated to helping families bring home goodness, and we’ll maintain that commitment for generations to come. Explore this section to learn more about our company.


Strawberry-Rhubarb Crisp

Select the number of stars to rate this recipe Thanks for rating this recipe | Show average rating
  • &nbps;
Average based on 1 ratings | Rate this recipe

Prep Time: 20 Min

Total Time: 50 Min

Makes: 7 servings


  • 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.

Tips and Suggestions

Substitute: Substitute raspberries for the strawberries.


comments powered by Disqus

Back to top