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Strawberry Rhubarb Crisp Recipe

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This recipe for Strawberry Rhubarb Crisp is from Our 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:  
Filling:
1 lb rhubarb
12 oz fresh strawberries
1 1/4 C brown sugar
2 Tbs cornstarch
1/8 tsp salt

Topping:
3/4 C flour
1/2 C panko bread crumbs
1/4 C brown sugar
1/2 tsp salt
1/4 tsp cinnamon
6 Tbs butter, melted
Directions:
Directions:
Preheat oven to 375º.

Topping:
In medium bowl, whisk together flour, panko, sugar, salt, and cinnamon. Add melted butter and stir until mixture forms clumps. Refrigerate until ready to use.

Filling:

Cut rhubarb into 1/2 inch pieces. In large bowl, toss all ingredients until combined. Transfer to 10-inch ovensafe skillet. Cook over medium-high heat until fruit has released enough liquid to be mostly submerged, about 8 minutes. Remove from heat.

Crumble topping into pea-size pieces and sprinkle evenly over filling. Bake until topping is browned and filling is bubbling around sides of skillet, about 20 minutes. Let cool for 15 minutes.
Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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