Another great rhubarb recipe!
- 2 lbs. rhubarb stalks, sliced 1/2 inch thick
- 1 1/4 cups sugar
- 1 lb. strawberries, hulled and quartered
- 3 tbsp. cornstarch
- 2 tsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 1 stick (4 oz.) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tbsp. canola oil
- 1 1/2 tsp. cinnamon
Make the Filling: Preheat the oven to 375 degrees. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9x13 in glass baking dish.
Make the Topping:
Combine all the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325 degrees and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Make Ahead: The topping can be refrigerated overnight. Bring to room temperature before using.
Serve with: Vanilla ice cream.
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