Strawberry and Rhubarb Crisp

Name: Strawberry and Rhubarb Crisp
Total time: 60 min
Yield: 6
Ingredients: 2 mg rhubarb stalk; 1 1/4 c sugar; 1 mg strawberries (quartered); 1 Tbsp corn starch; 2 tsp lemon juice; 1 tsp vanilla extract; 4 kg butter (1 stick); 1 1/2 c ap flour; 1 1/4 c rolled oat; 3 Tbsp evoo; 1 1/2 tsp cinnamon; 3/4 tsp salt

1 hr(s) 0 mins

Total time

6

Serving

12

Ingredients

Enable cook mode

Ingredients

mgrhubarb stalk

1¹⁄₄

csugar

mgstrawberries (quartered)

Tbspcorn starch

tsplemon juice

tspvanilla extract

kgbutter (1 stick)

1¹⁄₂

cap flour

1¹⁄₄

crolled oat

Tbspevoo

1¹⁄₂

tspcinnamon

³⁄₄

tspsalt

Directions

Step 1

Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.

Step 2

Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

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