RecipeCastle

The Strawberry Rhubarb Crisp I Make Every Summer

The Strawberry Rhubarb Crisp I Make Every Summer
Prep
15 min
Cook
30 min
Total
45 min
Serves
8
Calories
304 kcal
Carbs
48.00 g

Ingredients

  • 3 cupsrhubarb (diced 1/4 inch thick)
  • 2 cupsfresh strawberries (diced)
  • 2 tablespoonscornstarch
  • 3/4 cupgranulated sugar
  • 1/2 cupflour
  • 1 cupoatmeal (quick or old fashioned) (I use quick)
  • 1/2 cupbrown sugar
  • 1/4 teaspoonsalt
  • 1/2 cupcold butter

Instructions

  1. 1

    Preheat the oven to 375 F. Grease an 8 x 8 glass baking dish and set aside. Toss together the rhubarb, strawberries, cornstarch and granulated sugar until coated. Dump the mixture into the greased baking pan and set aside.

  2. 2

    In a medium bowl stir together the flour, oatmeal, brown sugar, salt. Cut in the cold butter with a pastry blender. Continue working in the butter until it clumps together into crumbs. Top the strawberries and rhubarb with the crumble.

  3. 3

    Bake in a 375 F oven for 30-35 minutes or until crumble is browned and filling is bubbly. Serve warm with ice cream or whipped cream.