Strawberry-Rhubarb Crisp
I had never made anything “crisp” prior to making this strawberry-rhubarb crisp. I’ve been berry like pastries like my blueberry and blackberry galette and such, but this…this is some sort of divine dessert. My family has been really getting into fruity desserts and it’s all for the better! My husband and I recently went to Grato, an Italian restaurant here in West Palm Beach. We tried the strawberry-rhubarb crisp there for the first time and surely it was love at first, second…even last bite.
Strawberry-Rhubarb Crisp
Ingredients
1.5 c. flour
1 c. oatmeal
1.25 c. brown sugar
3/4 c. butter, melted
3 c. rhubarb
3 c. strawberries
1 c. sugar
1 Tbsp vanilla
3 Tbsp cornstarch
Prepare
1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
2. Press half of mixture into greased 2 quart casserole dish.
3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
4. Stir in cornstarch and vanilla. Cook and stir until thickened.
5. Pour over crust; top with remaining crumb mixture.
6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.
- 1.5 c. flour
- 1 c. oatmeal
- 1.25 c. brown sugar
- 3/4 c. butter, melted
- 3 c. rhubarb
- 3 c. strawberries
- 1 c. sugar
- 1 Tbsp vanilla
- 3 Tbsp cornstarch
- In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
- Press half of mixture into greased 2 quart casserole dish.
- Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
- Stir in cornstarch and vanilla. Cook and stir until thickened.
- Pour over crust; top with remaining crumb mixture.
- Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.
