Strawberry-Rhubarb Crisp

Name: Strawberry-Rhubarb Crisp
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c sliced fresh rhubarb (about ½ inch thick); 2 c halved strawberries; 3/4 c firmly packed light brown sugar; 1 Tbsp flour; 1/2 c butter or margarine, softened; 1/2 c packed brown sugar; 1/2 tsp vanilla; 1 c flour; 3/4 c quick cooking oats; 1/3 c chopped nuts; 1/4 tsp baking soda; 1/8 tsp salt

By Brandi Kirkpatrick
@IdGirl25

You can substitute raspberries or blueberries for the strawberries and peaches for the rhubarb. Or just make it an all rhubarb dessert!

Rating:

★★★★★ 4 votes5

Comments:

12 Comments

Serves:

Cook:

30 Min

Method:

Bake

Ingredients

2 c

sliced fresh rhubarb (about ½ inch thick)
2 c

halved strawberries
3/4 c

firmly packed light brown sugar
1 Tbsp

flour
1/2 c

butter or margarine, softened
1/2 c

packed brown sugar
1/2 tsp

vanilla
1 c

flour
3/4 c

quick cooking oats
1/3 c

chopped nuts
1/4 tsp

baking soda
1/8 tsp

salt
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How to Make Strawberry-Rhubarb Crisp

Step-by-Step

Preheat oven to 350 degrees. Toss rhubarb with strawberries, ¾ cup brown sugar, and flour in a large bowl. Place in an ungreased 9-inch square baking pan.
Sprinkle topping over rhubarb-strawberry mixture. Bake about 30 minutes or until topping is lightly browned and rhubarb is tender.

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