Strawberry Rhubarb Crisp
The Perfect Spring Treat
Ingredients
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 3⁄4 cups rolled or 1-minute oats
- 1 stick (4 ounces) unsalted butter, at room temperature 1 cup chopped pecans (optional)
For the Filling:
- 3 cups fresh rhubarb, cut into 1⁄2-inch pieces (12 – 16 ounces) 2 cups hulled and quartered strawberries
- 1 1/2 cups granulated sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract (not imitation)
- 2 tablespoons fresh-squeezed lemon juice
Instructions
- Preheat oven to 375 degrees. Combine ingredients for the crust in a medium mixing bowl.
- Using your fingers or a pastry cutter, gently mix until the butter is in very small pieces (about the size of currants).
- Toss rhubarb and strawberries with sugar, cornstarch, vanilla and lemon juice. Spread fruit onto the bottom of a 9 x 13 casserole dish, then lightly sprinkle crust mixture across the top. [Note: Do NOT mash or press down on the crust! A packed crust will trap steam, rendering the fruit too soupy and the crust rock-hard].
- Place on lower rack in oven and bake for 35 - 45 minutes, until crust is golden brown.
- Serve with whipped cream or vanilla ice cream.
Enjoy!