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Strawberry Rhubarb Crisp

  • Author: Mavis Butterfield

Ingredients

Scale
  • 4 cups fresh rhubarb (, cut into 1 inch pieces)
  • 4 cups fresh strawberries (, stems removed)
  • 1 1/4 cups granulated sugar
  • 1/2 cup freshly squeezed orange juice
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup oats {I used quick cooking oats}
  • 1/2 cup cold unsalted butter (, cubed)

Instructions

  1. Preheat oven to 350 degrees
  2. Butter a 9×12 inch baking dish and set aside.
  3. In a large bowl toss together the strawberries, rhubarb and 3/4 cup of sugar. In a small bowl mix the orange juice and cornstarch together and pour over strawberry/rhubarb mixture and mix until the fruit is coated.
  4. Pour fruit mixture in to the buttered baking dish.
  5. In a small bowl combine the flour, brown sugar, 1/2 granulated sugar, salt, butter and oats together until it resembles small pebbles. Sprinkle topping over the fruit and bake at 350 degrees for 50 – 60 minutes or until the juices are bubbling and the top is a nice golden brown.