Strawberry Rhubarb Crisp
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Recipe type: Dessert
Cook time: 
Total time: 
Serves: 6-8
 
The perfect summer dessert. Simple to make and eat.
Ingredients
  • 1 pound rhubarb, trimmed and diced
  • 1 pound strawberries, halved or quartered if large
  • ½ cup (or less) granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons freshly squeezed lemon juice
  • ⅔ cup all-purpose or spelt flour
  • ⅔ cup rolled oats (get the thick cut if you can find them)
  • ½ cup (or less) packed brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • Vanilla ice cream or homemade whipped cream, for serving
Instructions
  1. Preheat the oven to 375°F. Lightly butter a deep-dish pie plate or other shallow 1½- to 2- quart non-reactive baking dish, and set aside.
  2. Combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice in a medium mixing bowl and toss to combine. Transfer the mixture to the prepared baking dish, and set it aside while you prepare the topping.
  3. Combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a large bowl and stir until combined. Drizzle the butter over the oat mixture and stir to combine.
  4. Sprinkle the topping over the fruit, and then place the baking dish on a rimmed baking sheet (to catch any juices that may bubble over). Transfer it to the oven and bake until the topping is golden brown and crisp, and the juices are bubbly and glossy, 40-45 minutes. Set aside to cool briefly, then serve hot or warm, with a scoop of vanilla ice cream or homemade whip if desired.
Notes
*Baking with toddlers tip: give your toddler a fork to stir with instead of a spoon to help minimize ingredients escaping your bowl!
Recipe by ShellyMade at https://shellymade.com/strawberry-rhubarb-crisp/