I came across this rhubarb and strawberry recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful!
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 0.5 cups brown sugar
- 0.5 cups butter , melted
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 cup cold water
- 0.5 cups white sugar
- 1 tablespoon cornstarch
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
-
3
Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
-
4
Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts
Per serving
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