Strawberry Rhubarb Crisp
By: Gigi Howe
The strawberry season is starting! You can even check out a couple of Strawberry Festivals in NJ this weekend. Some of the stores are also having good deals on strawberries. You can get a $0.50/1 Strawberries rebate through Checkout 51 and there is the $0.50/1 Driscoll’s Product printable coupon if your store has the Driscoll berries included in the sale. This week at Meijer, I was able to pick up strawberries – 5 containers for $5. The raspberries were also on sale for that price, so I bought 5 of those too. I put most of the raspberries in the freezer.
Anyway, the strawberries looked beautiful and tasted great. They looked so good that they motivated me to bake something. My mom used to make a strawberry rhubarb pie, that I loved, and she also made a rhubarb crisp that was delicious. I wanted to make a strawberry rhubarb crisp and that is what I did! The rhubarb can be tart and tangy. This recipe has a little tartness to it, but its not like eating a lemon. 😉 If you think you would like it sweeter, add a little more sugar. I hope you enjoy this crisp as much as we did.
Strawberry Rhubarb Crisp
Ingredients:
– 1 pound rhubarb stalks (do not use any leaves), sliced 1/2 inch thick
– 2 16 oz containers of strawberries (I used a little more, closer to 2 1/2 containers)
– 1 1/4 cups sugar
– 1 teaspoon fresh lemon juice (optional)
– 1 teaspoon vanilla extract
– 4-5 tablespoons cornstarch (depends on if you add more berries)
Topping:
– 1 cup flour
– 1 cup brown sugar
– 1 cup old fashioned rolled oats
– 1/2 c. butter, melted
– 1/4 teaspoon nutmeg (optional)
Directions:
1. Preheat oven to 350. In a large bowl, combine rhubarb, strawberries and sugar. Let sit for 10 mins.
2. In the meantime, combine flour, brown sugar, oats and nutmeg. Mix well. Add butter and blend.
3. Add lemon juice, vanilla and cornstarch to the rhubarb/berry mixture. Mix well and then pour into a greased 9×13 baking dish.
4. Evenly sprinkle the topping over the fruit.
5. Bake for approximately 40-45 mins.
Enjoy!
Printable Recipe:
