Go Back

Rhubarb Strawberry Crisp

Cassie's recipe
Print Recipe

Ingredients
  

Filling

  • 2 lbs (approx. 8 cups) rhubarb
  • 1 lb (approx. 3 cups) strawberries
  • 1 cup (200 g) granulated sugar
  • ¼ cup cornstarch
  • pinch salt

Topping

  • 1 cup all-purpose flour
  • 1 cup oats
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ - ¾ cup butter, softened
  • pinch salt
  • Cream or Ice cream if desired

Instructions
 

  • Heat oven to 350°F. Heat filling ingredients in a pot until sugar and cornstarch are dissolved.
  • Spread filling in a 9x13-inch pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over fruit.
  • Bake about 1 hour or until topping is golden brown and rhubarb is tender. Serve warm with cream or ice cream.

Notes

Raspberries may be substituted for the strawberries.
Fresh or frozen fruit may be used.