Print: Rhubarb and Strawberry Crisp

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!

Prep

15 min

Cook

41 min

Servings

Difficulty

Medium

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 per serving

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