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Rhubarb Strawberry Crisp

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  Strawberries 8 Ounce, hulled
  Rhubarb 1 Pound, diced
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Flour 1 Cup (16 tbs)
  Rolled oats 1 Cup (16 tbs)
  Light brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Ground cinnamon 1⁄2 Teaspoon
  Ground almonds 1⁄2 Cup (8 tbs)
  Cold butter 10 Tablespoon (11/4 Stick)
  Egg 1 , lightly beaten

Preheat the oven to 350°F.
If the strawberries are large, cut them in half.
Combine the strawberries, rhubarb, and granulated sugar in a 2-quart baking dish.
In a small bowl, blend the cornstarch with the orange juice.
Pour this mixture over the fruit and stir gently to coat.
Set the baking dish aside while making the topping.
In a bowl, toss together the flour, oats, brown sugar, cinnamon, and almonds.
With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs, about 10 minutes.
Stir in the beaten egg.
Spoon the oat mixture evenly over the fruit and press down gently.
Bake until browned, 50-60 minutes.
Serve the crisp warm.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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