A classic pair with a crunchy oat topping, try this crisp with a big dollop of lightly sweetened whipped cream or some vanilla ice cream for a satisfying treat!
Strawberry Rhubarb Crisp Recipe
Prep time: 15 minutes
Bake time: 30 minutes
1 pound rhubarb (about 5 stalks), sliced 1/2 inch thick
1 pound strawberries, cut into 1/2 inch pieces
1 cup sugar
juice of one lemon (zest it first for the topping!)
2 tablespoons corn starch
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
zest of one lemon
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch pieces
1. Preheat oven to 375 degrees F. Toss rhubarb, strawberries, sugar, lemon juice, and corn starch in a large bowl. Set aside while you make the topping.
2. For the topping, stir together oats, flour, both sugars, and lemon zest until well blended. Add the butter and using your fingers crumble it into the flour mixture until well integrated and mixture is crumbly.
3. Pour rhubarb mixture into a 9×13 inch glass baking dish (or any large baking dish that will fit it all) and evenly distribute topping on top. Bake about 30 minutes, or until topping is golden brown and filling is bubbly.