Strawberry Rhubarb Crisp

Ingredients
Strawberry Rhubarb Layer

• 1 lb strawberries , hauled & sliced (about 3 cups)
• 1 lb rhubarb stalks , cut into 1/2 inch slices
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice , freshly squeezed
• 1 teaspoon vanilla extract
• Crisp Topping
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar*
• 3/4 cup quick oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2/3 cup unsalted butter , melted

Instructions

1. Preheat the oven to 350F degrees.

Strawberry Rhubarb Layer

1. In a large bowl stir together the sliced strawberries, sliced rhubarb, sugar, cornstarch, lemon juice and vanilla extract so that the fruit is evenly coated.
2. Set aside as you make the topping.

Oatmeal Crisp Topping

1. In a medium bowl stir together the flour, sugar, oats, cinnamon and salt.
2. Stir in the melted butter. It should feel like wet send and form crumbles/chunks if you squeeze it in your fist.

Assembly and Baking

1. Using a slotted spoon, spoon the strawberry rhubarb mixture into a 9x9 inch ceramic pan. Do not add the juice from the bottom of the bowl.
2. Crumble the oatmeal topping over top.
3. Cover the dish lightly with aluminum foil.
4. Bake for 30 minutes covered, then remove the aluminum foil and bake for an additional 20-25 minutes or until the top is golden brown.
5. Allow to cool for at least 15 minutes before serving.

Notes

• Or use 1/2 cup brown sugar and 1/4 cup white sugar.
• The sweetness will depend on the sweetness of the strawberries and the tartness of the rhubarb. You may want to adjust the amount of sugar depending on these 2 things and your personal preference.

Store leftovers covered in the fridge for up to 3 days.




for more detail : www.justsotasty.com

Bagikan Artikel ini