Strawberry Rhubarb Crisp
"This easy weeknight dessert celebrates two iconic springtime fruits...the crisp topping pairs perfectly with a scoop of vanilla ice cream..."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (224.1 g)
- Calories 634.1
- Total Fat - 14.4 g
- Saturated Fat - 7.9 g
- Cholesterol - 30.5 mg
- Sodium - 504.7 mg
- Total Carbohydrate - 124.9 g
- Dietary Fiber - 2.9 g
- Sugars - 84.5 g
- Protein - 4 g
- Calcium - 27.9 mg
- Iron - 1.4 mg
- Vitamin C - 50 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375°F. Coat 9x13-inch sheet pan with nonstick cooking spray.
Step 2
In large bowl, combine rhubarb, strawberries and sugar; let stand 15 minutes. Drain any released liquid. Add cornstarch, lemon juice and vanilla; stir to combine. Transfer to prepared pan.
Step 3
In medium bowl, combine butter, brown sugar, flour, oats, ginger and salt. Using fingers or pastry cutter, mix ingredients together until clumps form.
Step 4
Sprinkle oat mixture over the top of the fruit, then bake 20 minutes. Reduce heat to 325°F and bake additional 20-25 minutes until filling is bubbling and topping is golden brown. Serve warm refrigerating any leftovers.
Tips
No special items needed.
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