rhubarb strawberry crisp
This was based on another recipe that had so many tweaks and corrections, that I just wanted to make sure I remembered how I did it. Because we really liked it this way! PS If using only rhubarb, may want to add a little extra sugar, and vice versa if using only strawberries!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups strawberries, sliced (fresh or frozen)
- 2 cups rhubarb, cut-up (fresh or frozen)
- 1 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 3/4 cup oats, regular or quick
- 1 teaspoon cinnamon
- 1/2 cup white sugar
- 1 cup water *
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
How To Make rhubarb strawberry crisp
-
Step 1Thaw fruit if using frozen. Save the resulting liquid* and use it for your water later.
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Step 2Preheat oven to 350ºF. Grease or spray a 7x12 glass baking pan.
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Step 3In a microwave, melt butter in a mixing bowl then add dry ingredients. Mix together until crumbly.
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Step 4Strain out any melted liquid from the fruit, then spread fruit across bottom of prepared pan.
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Step 5Make a slurry of 1 cup liquid (melted fruit juices +water to = 1 cup), the cornstarch and vanilla in small sauce pan. Cook over med-hi heat until thickened and clear. I stirred constantly and it took about 7 or 8 minutes.
-
Step 6Pour thickened sauce over fruit. Top with crumb mixture and bake for 40-50 minutes until bubbly. Check so topping does not burn!
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Step 7Let cool on a wire rack. Serve while still slightly warm with whipped cream or ice cream or just as is. Store left-overs covered in fridge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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