Learn how to make this easy and delicious strawberry rhubarb crisp! What better way to celebrate springs arrival than to use two of the earliest crops there are in this amazing dessert!
What you’ll need:
1 lb. fresh strawberries*
1 lb. fresh rhubarb (about 4 medium stalks)*
3/4 cup sugar
1/4 cup corn starch
2 Tbsp orange juice
1 tsp cinnamon
For the topping:
1 stick (1/2 cup) butter or margarine
1 cup oats (instant or regular is fine)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
Roughly chop the strawberries and rhubarb into 1/2″ pieces and put into a large bowl. Add in the sugar, corn starch, orange juice and cinnamon. Stir to coat the berries and rhubarb. Pour into an un-greased 9″x9″ baking dish and set aside. In a medium bowl, melt the butter or margarine. Add in the oats, brown sugar and flour. Stir to combine. The mixture will be wet and sticky, not crumbly. Evenly distribute the topping over the fruit. Bake in a preheated 375*F oven for 45-50 minutes or until golden brown and bubbly. Let cool slightly before serving to allow fruit sauce to set up. Serve warm with a scoop of vanilla ice cream. Enjoy!
*I prefer to use fresh strawberries and rhubarb however you can use whole frozen if you wish. Local grocery stores usually stock frozen rhubarb in the spring in the freezer aisle with the frozen fruits so if you can’t find fresh, that is perfectly acceptable. Let thaw slightly before using but do NOT drain.
