strawberry-rhubarb crisp
Author: 
Recipe type: dessert
 
Ingredients
  • 2 pounds of rhubarb
  • 1 cup of sugar
  • 1 pound of strawberries
  • 3 tablespoons cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • Topping:
  • ⅔ cup flour
  • 1 cup old-fashioned oatmeal
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅔ cup almonds, roughly chopped
  • 1⅓ cup brown sugar (I used dark brown sugar)
  • ⅔ cup unsalted butter, softened
Instructions
  1. Preheat the oven to 375 degrees F.
  2. In separate bowls, combine ¾ cup of the sugar with the rhubarb and ¼ cup of the sugar with the strawberries.
  3. If the rhubarb becomes juicy, discard the juice. (Mine only became mildly moist.)
  4. Mix the rhubarb and strawberries together.
  5. Add cornstarch, lemon and vanilla.
  6. Spread evenly in a 9 x 13-inch pan.
  7. Mix all of topping ingredients together in a medium-sized bowl. I like to pinch-mix the butter in with my fingers. Crumble topping on top of fruit.
  8. Bake at 375 degrees F for 30 minutes, then turn down the oven to 325 degrees F for another 20 minutes. Check your crisp during the last stint: you may need to cover with foil to prevent burning of the topping.
  9. Serve with vanilla ice cream for dessert. I actually love this for breakfast and serve it with a thick, Greek yogurt on the side.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/strawberry-rhubarb-crisp/