Strawberry Rhubarb Crisp (Chopping Block)

By LDenvir

Ingredients

• For the filling:
• STRAWBERRY RHUBARB CRISP
• Yield: 6 servings
• Active time: 30 minutes
• Start to finish: 1 hour, 10 minutes
• 1 pint (1 pound) strawberries, hulled and quartered
• 1 pound rhubarb, large dice
• 3/4 to 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• For the crisp topping:
• 1 cup brown sugar
• 1 cup rolled (“old-fashioned”) oats
• 1/2 cup all-purpose flour
• Pinch fine sea salt
• 1 stick cold unsalted butter, cut into small pieces
• Vanilla ice cream

Preparation

Step 1

Preheat the oven to 375°.
Stir together the strawberries, rhubarb, sugar, cornstarch, cinnamon, ginger, salt and lemon juice. Pour into a pie dish.
To make the crisp topping, mix together the brown sugar, oats, flour and salt. Using a pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly.
Sprinkle the topping evenly over fruit.
Place the pan on a parchment-lined sheet tray, bake until the filling is bubbly and top is brown, 45 to 55 minutes. Serve warm or at room temperature with ice cream. Yum!