Rhubarb Strawberry Crisp Recipe

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An easy way to enjoy one of the first tastes of spring.
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Servings:
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Ingredients
  • 3 1/2 cups cut fresh rhubarb
  • 3 1/2 cups sliced fresh strawberries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons corn starch
  • 1 tablespoon orange zest
  • 1/3 cup sugar
  • TOPPING:
  • 1 cup old fashioned oatmeal, dry
  • 1/2 cup all purpose flour
  • 3/4 cup brown sugar, packed
  • 1/3 cup unsalted butter
  • 2 teaspoons ground cinnamon
Container: 8-inch square baking dish
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • Preheat oven to 350ºF. Lightly spray baking dish with cooking spray.
  • In a large bowl, add cut rhubarb and strawberries. Combine sugar, corn starch, orange zest and lemon juice. Pour mixture over rhubarb and strawberries. Stir to coat.
  • In a separate bowl, combine all the dry ingredients for topping. Cut in butter and stir until well combined. Sprinkle the oatmeal mixture over the fruit.
  • Bake 30 to 40 minutes, or until fruit is bubbling and crust is browned. Cool on wire rack approximately 20 to 30 minutes before serving.
  • Garnish with ice cream or whipped topping, if desired.
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