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Strawberry Rhubarb Crisp

By

A wonderful summer dish, great with ice cream.

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Ingredients

  • TOP:
  • 3 cup rhubarb
  • 1 1/4 cup sugar
  • 3 cup strawberries
  • 3 tbsp cornstarch
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 1 stick butter (soft)
  • 1 1/2 cup flour
  • 1 1/2 cup brown sugar
  • 1 1/4 cup oats
  • 3 tbsp vegetable oil
  • 1 1/2 tsp cinnamon

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1


Preheat 325 degree - Bake 1 hr in total

Toss rhubarb in 3/4 cup sugar and get aside tossing occasionally for 15 minutes. Toss strawberries in remaining sugar for 10 minutes. Use a slotted spoon to transfer rhubarb into strawberries. Discard rhubarb juice. Add lemon juice, vanilla and cornstarch. Toss. Transfer fruit mix into a greased 9 x 13 glass dish.


For topping place all ingredients in a large bowl and using a pastry cutter blend into large crumbles. Spread over fruit.

Bake 30 minutes at 350 degree and then lower heat to 325 degree and bake another 20 - 20 minutes or until bubbling and brown.

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