Strawberry-Rhubarb Crisp

Sometimes during summer, light and tasty are must-haves for the table; this strawberry-rhubarb crisp checks all the boxes.

Strawberry-Rhubarb Crisp

Category: Editor's Picks, Featured Recipes, Food & Drinks, Food Recipes

Strawberry-Rhubarb Crisp

Ingredients

  • 4 cups strawberries
  • 2 cups rhubarb
  • 1/2 lemon, juiced
  • 1 1/2 cups sugar
  • 1/4 cup AP flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Oat Crisp:
  • 1 1/2 cups AP flour
  • 1 1/2 cups brown sugar
  • 1 1/4 cups oatmeal
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, room temperature
  • 3 tablespoons butter, melted

Instructions

  1. Preheat the oven to 375. Rinse off all the strawberries and rhubarb, and remove stems and any blemishes. Cut everything into 1/4-1/2-inch cubes. Transfer to a large bowl.
  2. Add in lemon juice, and all other ingredients, and combine with a spatula until evenly coated.
  3. Transfer to a 9x13 baking pan, and set aside.
  4. For the crisp: Combine all the ingredients in a small bowl until fully incorporated (it may still be clumpy).
  5. Spread evenly over the fruit layer.
  6. Bake for 30 minutes, or until the fruit is bubbly and the crisp is golden.
https://mudandmagnolias.com/strawberry-rhubarb-crisp/
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