I came across this rhubarb and strawberry recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful!
Ingredients
- rolled oats: 1 cup
- all-purpose flour: 1 cup
- brown sugar: 0.5 cup
- butter: 0.5 cup (melted)
- strawberries: 2 cups (chopped)
- rhubarb: 2 cups (chopped)
- water: 1 cup (cold)
- white sugar: 0.5 cup
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
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Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
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Bake in the preheated oven until bubbling, about 1 hour.
