Strawberry Rhubarb Crisp
Created by TeresaS on May 25, 2024
- Servings: 12
- Prep Time: 20m
- Cook Time: 45m
- Recipe #42870
Ingredients
- 2 pounds rhubarb stalks, cut into 1/2-inch thick pieces
- 2 pounds strawberries, hulled and quartered
- 1 cup sugar
- 2-3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup butter, softened and cut into cubes (unsalted)
- 1 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1 cup rolled or quick cooking oats
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
How to Make
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Step 1: Preheat oven to 375°F. Coat 9x13-inch sheet pan with nonstick cooking spray.
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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.
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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.
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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.