Strawberry Rhubarb Crisp
Recipe

Title

Strawberry Rhubarb Crisp

Created date

April 30, 2015
Main ingredient: 
Rhubarb
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
6

Ingredients

2 pounds rhubarb stalks, leaves removed, sliced 1/2 inch thick

1 pound strawberries, hulled and quartered

1 cup sugar

2 tablespoons cornstarch

2 teaspoons lemon juice

1 teaspoon vanilla

1/2 cup all-purpose flour

2/3 cup rolled oats

2/3 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces, chilled

Directions

In a large bowl, whisk together flour and oats, brown sugar, cinnamon and salt. Add butter, using your fingertips to rub mixture together until butter is incorporated and coarse crumbs form. Chill.

Preheat oven to 350F. In a bowl, toss rhubarb with 3/4 cup of the sugar and let stand 20 minutes, stirring occasionally.

Drain any excess liquid from rhubarb. Add remaining sugar and strawberries and let stand 10 minutes.

Add the cornstarch, lemon juice and vanilla. Mix well, then put into 9x13-inch baking dish.

Scatter chilled topping across top, taking care not to press it down. Bake for 45 minutes or until golden brown, crisp and bubbling. Let stand 15 minutes before serving.

Tags

Strawberries
Rhubarb
Crisp
Crumble

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