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Strawberry Rhubarb Crisp Recipe

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This recipe for Strawberry Rhubarb Crisp is from Made With Love, 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 Layer
1 lb strawberries , hauled & sliced (about 3 cups)
1 lb rhubarb stalks , cut into 1/2 inch slices
3/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons lemon juice , freshly squeezed
1 teaspoon vanilla extract

Crisp Topping
3/4 cup all-purpose flour
3/4 cup light brown sugar*
3/4 cup quick oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup unsalted butter , melted
Directions:
Directions:
Preheat the oven to 350F degrees.

Strawberry Rhubarb Layer
In a large bowl stir together the sliced strawberries, sliced rhubarb, sugar, cornstarch, lemon juice and vanilla extract so that the fruit is evenly coated.
Set aside as you make the topping.

Oatmeal Crisp Topping
In a medium bowl stir together the flour, sugar, oats, cinnamon and salt.
Stir in the melted butter. It should feel like wet send and form crumbles/chunks if you squeeze it in your fist.

Assembly and Baking
Using a slotted spoon, spoon the strawberry rhubarb mixture into a 9x9 inch ceramic pan. Do not add the juice from the bottom of the bowl.
Crumble the oatmeal topping over top.
Cover the dish lightly with aluminum foil.
Bake for 30 minutes covered, then remove the aluminum foil and bake for an additional 20-25 minutes or until the top is golden brown.
Allow to cool for at least 15 minutes before serving.
Number Of Servings:
Number Of Servings:
8 people
Personal Notes:
Personal Notes:
The sweetness will depend on the sweetness of the strawberries and the tartness of the rhubarb. You may want to adjust the amount of sugar depending on these 2 things and your personal preference.

 

 

 

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