Strawberry Rhubarb Crisp
- Serves: 8
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
Find Farm Fresh:
STRAWBERRIESIngredients
1 pound of rhubarb stalks, trimmed and sliced ½-inch thick
½ pound of strawberries, hulled and quartered
½ cup granulated sugar
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract
Topping:
¾ cup all-purpose flour
½ cup light brown sugar, packed
¼ teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons of cold unsalted butter, cut into chunks
¾ cup old-fashioned rolled oats
Directions
- Preheat oven to 350°F.
- In large bowl, combine the rhubarb, strawberries, cornstarch and vanilla. Mix until fruit is evenly coated.
- Transfer the mixture to a 2-quart baking dish and set aside.
- To make the topping, combine the flour, oats, brown sugar, cinnamon and salt. Stir until combined.
- Add butter and toss into dry ingredients. With a pastry cutter, cut in the butter until mixture resembles coarse crumbs.
- Spoon topping evenly over fruit.
- Bake for 45-50 minutes until fruit is bubbling and topping is golden brown.
- Cool before serving.
Additional recipes using Fruits › Strawberries
