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STRAWBERRY RHUBARB CRISP Recipe

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This recipe for STRAWBERRY RHUBARB CRISP is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
STRAWBERRY RHUBARB FILLING:
5 c. Rhubarb, Sliced 1/4" Thick
3 c. Ripe Strawberries, Sliced
3/4 c. Sugar
1/3 c. Flour
1/2 tsp. Cinnamon
1/2 tsp.Vanilla

CRISP TOPPING:
1 1/2 c. Flour
1/2 c. Sugar
1 c. Brown Sugar
1/2 tsp. Sea Salt
1 tsp. Vanilla
1 c. Oatmeal
14 T. Cold Butter
Directions:
Directions:
Preheat oven to 350 degrees.

STRAWBERRY RHUBARB FILLING:
In a large bowl add sliced rhubarb, sliced strawberries, 3/4 cup granulated sugar, 1/3 cup flour, cinnamon and 1/2 teaspoon vanilla extract. Stir until well combined. Place strawberry rhubarb mixture into a 9"x13" pan and spread evenly.

CRISP TOPPING:
In a mixing bowl fitted with a paddle attachment add 1 1/2 cups flour, 1/2 cup granulated sugar, brown sugar, sea salt, 1 teaspoon vanilla extract and oatmeal. Mix on low speed until well combined. Turn mixer to medium-low speed and add 1 tablespoon butter at a time until all butter has been added and mixture is crumbly. Evenly spread crumb mixture over the strawberry rhubarb mixture. Bake for 1 hour until lightly browned.

 

 

 

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