Strawberry-Rhubarb Crisp

- 5 cups diced rhubarb
- 2 cups sliced strawberries
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup large-flake rolled oats
- 1/2 cup butter, melted
Preheat the oven to 375 degrees.
In a large bowl, combine the rhubarb, strawberries, sugar, flour, and cinnamon. Place the mixture in a greased 9-inch baking dish.
Combine the flour, sugar, oats and butter. Sprinkle over the rhubarb mixture.
Bake the crisp until the fruit is tender and the topping is golden brown, about 35 to 40 minutes. Serve warm with vanilla ice cream.
- Yields: 6 servings
- Preparation Time: 45 minutes
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