Strawberry Rhubarb Crisp
 
 
Author:
Recipe type: Dessert
Ingredients
  • 4 Cups of fresh rhubarb, dice into 1 inch pieces
  • 4 Cups fresh strawberries, washed, hulled, halfed
  • ¾ Cup sugar
  • 1½ teaspoons orange zest
  • 1 Tablespoon cornstarch
  • ½ Cup orange juice – I used fresh squeezed since oranges have been such a good deal lately!
For the crisp on top
  • 1 Cup flour
  • ½ Cup light brown sugar
  • ½ teaspoon salt
  • 1 Cup Quick Cooking Oats
  • 12 Tablespoons (1.5 sticks) of cold butter, diced (recommend unsalted butter)
Instructions
  1. Preheat oven to 300 degrees F.
  2. For the fruit filling, throw rhubarb, strawberries, ¾ Cup granulated sugar and orange zest into a large bowl.
  3. In a separate bowl, mix the cornstarch into the orange juice until it’s dissolved. Pour into bowl with fruit and mix well. I used fresh squeezed orange juice just because we fresh oranges. I used a lemon juicer, which worked just fine, as long as you don’t mind a little orange juice in your eye.
  4. Pour fruit mixture into a 8-by-11-inch baking dish. Place this on a baking sheet lined with parchment paper (to catch mixture if it bubbles over). Don’t pay any attention to the pan in the photo, it’s the wrong size. It has a higher lip, so I didn’t need to worry about it bubbling over.
  5. For the topping, use an electric mixer with a paddle attachment and combine the flour, ½ cup sugar, brown sugar, salt and oatmeal. With the mixer on low speed, add the cold butter and mix it until it’s moist and starts to “crumble.”
  6. Sprinkle the topping over the fruit, covering it completely.
  7. Bake for one hour, until fruit is bubbling and topping is golden brown.
  8. Serve warm with ice cream. Enjoy!
Recipe by A Happy Hive at https://ahappyhive.com/strawberry-rhubarb-crisp/