strawberry rhubarb crisp

By barbell

Ingredients

• 1 qt. strawberries, stemmed and quartered
• 4 stalks of rhubarb, cut into 1/2 inch lenghts
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 orange, zested and juiced
• 2 tbsp balsmaic vinegar
• topping
• 1 1/4 cup flour
• 1/2 cup rolled oats
• 1 cup brown sugar
• 1 1/2 sticks of butter, cut into pea sized pieces
• 1 tsp vanille extract
• pinch of salt
• 1-2 tbsp water

Details

Servings 6

Preparation

Step 1

preheAT OVEN TO 350
FILLINF
COMBINE ALL OF THE INGREDIENTS in a large bowl and stir to be sure everything is well combined. spoon the filling into 8 individual ramekins or 1 shallow wide baking dish
topping
in food processor combine the flour, oats and brown sugar and pulse to combine. add butter, vanilla and salt and pulse until mixture looks dry and crumbly. add 1 tbsp of water and pulse until mixture starts to come together and look crumbly. if mixture seems dry add 1 more tbsp water and pulse to combine.
coumble the topping over the filling. bake in a preheated oven until the fioing is hot and buu]bbly all the way through and the topping looks crispy and light brown, about 25-30 minutes. serve warm with whiled cream or ice cream