Strawberry-Rhubarb Crisp

By cmschnettler

Ingredients

• 2/3 cup granulated sugar
• 2 or 3 teaspoons cornstarch*
• 1/4 teaspoon ground cinnamon
• 2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
• 2 cups coarsely chopped fresh strawberries
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/3 cup packed brown sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, melted

Preparation

Step 1

Preheat oven to 375 degrees F. In a large bowl stir together 2/3 cup granulated sugar, cornstarch, and cinnamon. Stir in rhubarb and strawberries. Transfer mixture to an ungreased 2-quart square baking dish.
For topping, in a medium bowl stir together flour, oats, brown sugar, and salt. Stir in melted butter. Sprinkle topping over fruit mixture.
Bake, uncovered, for 30 to 35 minutes or until fruit is tender and topping is golden. Serve warm.

For fresh rhubarb, use 2 teaspoons cornstarch; for frozen rhubarb, use 3 teaspoons cornstarch.