This Strawberry-Rhubarb Crisp has a crunchy, buttery oat topping to complement the tangy filling.
Serve it warm with ice cream.
**And we now carry Kenosee Creamery ice cream at Harmony Health Clinic.
Made locally at Kenosee Lake, this ice cream is made with minimal ingredients and is truly AMAZING!!!
Ingredients
Filling
- 2 pounds rhubarb stalks, sliced 1/2-inch thick
- 1 1/4 cups sugar, divided (Big B honey can be substituted for the sugar)
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Topping
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon kosher salt
Directions
- Gather the ingredients.
- Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.
- Transfer the mixture to a 9- x 13-inch glass baking dish.
- For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.