Strawberry Rhubarb Crisp Recipe
The BEST strawberry rhubarb crisp recipe you will ever try! With a brown sugar crust and yummy crumble topping, it's an easy way to enjoy rhubarb season.
Servings: 8 people
Crust and Crumble:
- 1 cup flour
- 1 cup brown sugar packed
- ¾ cup rolled oats
- 1 tsp salt
- 1 tsp cinamon
- ½ cup melted butter
- 2 cups diced rhubarb
- 2 cups diced strawberries
Preheat oven at 350°F (175°C).
Mix crust ingredients until crumbly and press half in a buttered 9”x9” baking pan (ideally glass or ceramic - I love my Corningware 2.5-quart French Oval Casserole dish for this recipe).
Spread strawberry and rhubarb pieces over the crumbs.
Combine sauce ingredients in saucepan and cook over moderate heat until thick and clear. Helpful Tip: Add cornstarch to cold water and mix to avoid clumps in sauce.
Pour over strawberries and rhubarb.
Sprinkle remaining crumbs over top.
Bake for about 1 hour or until golden brown.
Calories: 416kcal | Carbohydrates: 75g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 404mg | Potassium: 224mg | Fiber: 3g | Sugar: 54g | Vitamin A: 386IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 1mg