Strawberry Rhubarb Crisp
- ¾ cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- ½ cup packed brown sugar
- ½ cup butter, melted
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
- ) In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
- ) In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit.
- ) Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.
Recipe by The Little Things Journal at https://thelittlethingsjournal.com/2015/06/05/strawberry-rhubarb-crisp/
3.2.2708