If you've never tried rhubarb before, this rhubarb crisp is the recipe for you. The sweet, crisp topping takes the edge off the tart, tangy fruit, and both benefit from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert.
Ingredients
- 4 cups diced rhubarb
- 1 cup fresh strawberries , halved
- 0.5 cups white sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
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2
Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
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3
Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
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4
Pour rhubarb mixture into prepared baking dish. Spread oat mixture evenly over top.
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5
Bake in the preheated oven until golden and bubbling, about 35 minutes.
Nutrition Facts
Per serving
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