I-Crave-Rhubarb Crisp (With Strawberries!)
photo by DuChick
- Ready In:
- 42mins
- Ingredients:
- 8
- Yields:
-
1 slice
- Serves:
- 5
ingredients
-
Filling
- 3⁄4 cup white sugar
- 16 ounces rhubarb (package of frozen, thawed and well-drained)
- 1 cup strawberry (sliced)
- 3 teaspoons cornstarch
-
Crisp
- 1⁄2 cup old fashioned oats
- 1⁄2 cup light brown sugar
- 6 tablespoons whole wheat flour (could also use all purpose)
- 5 tablespoons unsalted butter (cold)
directions
- 1. Preheat oven to 400 degrees.
- 2. Spray a 1 1/2 qt glass baking dish with nonstick spray.
- 3. FILLING: Combine all of the filling ingredients. You can either leave it as it is, or give it a few pulses in the food processor to smooth it out a little, if you like it smoother. Let mixture stand until sugar and cornstarch are dissolved, about 10 minutes.
- 4. CRISP: Pulse all of the crisp ingredients in a food processor until there are no butter chunks larger than a pea.
- 5. Put about 1/3 of the crisp mixture in the bottom of your baking dish and press down well.
- 6. Pour your filling over the bottom layer.
- 7. Top the filling with the remaining crisp mixture. You can leave it loose and uneven or smooth it out a bit.
- 8. Cook in oven until filling is bubbling and topping is browned, about 25-30 minutes. Cool on a wire rack 20 minutes or more (the longer you wait, the better it will keep its structure).
- You can top this with whipped cream or ice cream, or eat as-is.
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Reviews
-
We love rhubarb-strawberry anything around here and this tasted wonderful! The only thing that threw me off was the texture. When I make it again, I'll keep the entire "crisp" portion for the topping. The bottom layer got rather soggy from the fruit filling. Nevertheless, it was entirely eaten up, with a scoop of 'nilla ice cream!
RECIPE SUBMITTED BY
Jujubegirl
United States
Just a hungry girl in a hungry world. Cooking up trouble and yum. I'm vegetarian, low-carb, and ready to eat. I'm not afraid to get a little crazy in the kitchen.