Ingredients
Fruit filling
- 4 cups chopped rhubarb cut into about 1-inch pieces
- 4 cups sliced fresh strawberries
- 3/4 cup granulated sugar for filling
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats not instant
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cut into small cubes
Method
Preparation
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, mix together the chopped rhubarb, sliced strawberries, 3/4 cup granulated sugar, cornstarch, and vanilla extract until the fruit is evenly coated.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt for the topping.
- Cut the cold butter cubes into the dry mixture using a pastry blender or your fingertips until it looks like coarse crumbs with some pea-sized pieces left.
- Sprinkle the topping evenly over the fruit filling in the baking dish without pressing it down.
Baking
- Bake for 40 to 45 minutes, or until the topping is golden brown, and the fruit filling bubbles thickly around the edges.
- Let the crisp cool on a wire rack for at least 15 minutes before serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 150mgFiber: 2gSugar: 20g
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat at 350 degrees Fahrenheit until warmed through.
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