STRAWBERRY RHUBARB CRISP
Is there anything that captures the beauty of summer like a warm Strawberry Rhubarb Crisp? I think the answer to that question is no. A delightful desert that is both sweet and a tad bit tart, served warm and paired with some sweet vanilla bean ice cream….oh my heavens….there’s nothing quite as delicious!
Strawberries 
Rhubarb 
Crumble Topping
I won’t hold y’all here forever, I just want to share this delicious recipe and wish you all happy baking during this garden season!
Strawberry Rhubarb Crisp
Ingredients
3.5 cups fresh rhubarb, diced into 1 inch pieces 4.5 cups fresh strawberries, hulled and halved/quartered 1-1/4 cups brown sugar 1 Tbsp cornstarch ½ cup orange juice 1 cup all purpose flour ½ cup white sugar ½ tsp salt 1 cup steel cut old fashioned oats 12 Tbsp cold unsalted butter, dicedDirections
- Preheat oven to 350 F. Combine rhubard, strawberries and ¾ cup brown sugar in a large bowl. In a measuring cup or small bowl, combine the cornstarch and orange juice until completely dissolved. Stir that mixture into the fruit stirring well then pour mixture into a 9×13 baking dish.
- Prepare topping. In the bowl of a stand mixer combine the flour, remaining brown sugar, white sugar, salt and oats. Mix to combine on low speed, add butter and mix until a crumble forms. Sprinkle topping over fruit mixture in baking dish. Bake 1 hour or until the topping is golden brown (45-60 minutes depending on the oven).
- Serve warm with vanilla ice cream. Reheats well, if there’s any left.
