Strawberry Rhubarb Crisp

The very first recipe I blogged was Strawberry Rhubarb Crisp.  I’m revisiting the recipe and using the abundance of rhubarb from the garden and fresh strawberries from the market.

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Fresh picked rhubarb from the garden.

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 red ripe strawberries

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Mix all the filling ingredients together then sprinkle on the topping mixture and bake for 35 to 40 minutes.

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Simple, quick, and delicious!

Strawberry Rhubarb Crisp
{serves 10-12}

{print recipe Here}

Ingredients

{Filling}
1½   pounds sliced rhubarb
1½   pounds sliced strawberries
1½   cups sugar
¼     cup flour

{Topping}
1      cup oatmeal
½     cup flour
8      tablespoons unsalted butter
¼     cup sugar
¼     cup brown sugar
½     teaspoon cinnamon

Instructions

preheat oven to 400°F

1.  Line a rimmed baking sheet with parchment paper.  Arrange ramekin dishes on the baking sheet.

2.  In a large bowl combine the filling ingredients and portion it out into the ramekin dishes (or one  9-by13 inch baking dish}

3.  In a medium size bowl mix the topping ingredients together until crumbly then sprinkle it over the filling.

4.  Bake until filling is tender and topping is golden, 35-40 minutes.  Serve warm or at room temperature with a scoop of ice cream {optional}.

{print recipe Here}

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posted by: Kay