It's spring and the rhubarb is looking beautiful. I decided today to harvest some of it and make this strawberry rhubarb crisp. It is a combination of two separate recipes but I think it turned out delicious. I am sure once you will try it you will like it as well.
Ingredients:
1 qt. strawberries, hulled, rinsed and cut in half
2 c. rhubarb, rinsed and cut into half inch chunks
2 T. corn starch
½ c. sugar
1 t. vanilla extract
Rinse fruit. Remove strawberry hulls and cut in half. Cut rhubarb into half inch pieces.
Put all ingredients into a bowl and mix to combine.
Spray a 2 qt. glass or ceramic baking dish with non-stick coating. Place fruit mixture evenly in the dish.
Topping:
1 c. flour
1 c. quick oats
1 c. brown sugar (packed)
½ c. (1 stick) melted butter
1 t. cinnamon
Mix all ingredients until combined.
Sprinkle topping over the fruit.
Place dish on a cookie sheet lined with foil, parchment or Silpat (in case of boil over). Place in a 375º oven and bake for 40 minutes or until fruit is bubbly.
Serve warm with vanilla ice cream.
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