Strawberry Rhubarb Crisp
Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble makes a dessert no one will forget.
Servings: 8 servings
- 3 cups rhubarb diced 1/4 inch thick
- 2 cups fresh strawberries diced
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1/2 cup flour
- 1 cup oatmeal quick or old fashioned (I use quick)
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter
Preheat the oven to 375 F. Grease an 8 x 8 glass baking dish and set aside. Toss together the rhubarb, strawberries, cornstarch and granulated sugar until coated. Dump the mixture into the greased baking pan and set aside.
In a medium bowl stir together the flour, oatmeal, brown sugar, salt. Cut in the cold butter with a pastry blender. Continue working in the butter until it clumps together into crumbs. Top the strawberries and rhubarb with the crumble.
Bake in a 375 F oven for 30-35 minutes or until crumble is browned and filling is bubbly. Serve warm with ice cream or whipped cream
Serving: 1serving | Calories: 304kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 182mg | Potassium: 238mg | Fiber: 2g | Sugar: 34g | Vitamin A: 406IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 1mg