Strawberry-Rhubarb Crisp
There is really nothing better than the combo of sweet berries and tart rhubarb. This simple strawberry rhubarb crips combines the two flavors perfectly.
Ingredients
- 1 pound fresh or frozen strawberries cut into slices
- 6 cups rhubarb cut into ½-inch slices
- 1 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon lemon zest
- ½ teaspoon freshly grated ginger or ¾ teaspoon ground
- Crisp topping:
- 2/3 cup all-purpose flour
- 2/3 cup brown sugar well packed
- 2/3 cup old fashioned rolled oats
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
- While the fruit mixture is baking make the crisp topping. In a medium sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger, and butter, until the butter is distributed evenly.
- After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
- Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.