Strawberry Rhubarb Crisp

By á-25138

Rhubarb crisp is always a great treat to enjoy! Sweet with a bit of crunch, even better topped with a scoop of ice cream!

Ingredients

• FILLING
• 6 medium stalks rhubarb, cut into 1/2-inch pieces
• 2 (8-ounce) cups strawberries, hulled and halved lengthwise
• 1/2 (4 ounces) cup sugar
• TOPPING
• 1 (5 ounces) cup all-purpose flour
• 1/2 (1.5 ounces) cup old-fashioned rolled oats
• 1/3 (3 ounces) cup sugar
• 1/3 (2.5 ounces) cup firmly packed golden brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted

Preparation

Step 1

Position a rack in the middle of the oven, and preheat to 350°F. Have ready a 2.5-quart ceramic or glass pie dish or baking dish.

FILLING
In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.

TOPPING
In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.

Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.

Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250°F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.