Strawberry Rhubarb Crisp

With fresh berries from last week's trip to the U-Pick strawberry patch and the rhubarb from my very own garden, I baked the most delightful summer dessert this past weekend. If you are unfamiliar with rhubarb, it is a very tart vegetable that masquerades as a fruit in summer desserts. The sweet strawberries and the tart rhubarb blend well together, but the dessert definitely needs to be paired with your favorite ice cream or whipped topping. My favorite is homemade whipped cream. Enjoy!

Strawberry Rhubarb Crisp

Fruit

• 3 cups sliced strawberries
• 3 cups sliced rhubarb
• ¾ cup sugar
• 3 Tbsp cornstarch
• juice of 1 lemon

Crisp

• ½ cup brown sugar
• ¾ cup flour
• ½ cup (1 stick) cold butter, cut into small pieces
• ¾ cup oats
• ½ tsp cinnamon

In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11 X 7 baking dish prepared with non-stick spray.

In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.

Bake at 375 degrees for 40 - 50 minutes or until fruit is bubbly and the crisp is golden browned.



What are baking from your garden?

Print recipe for Strawberry Rhubarb Crisp.

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This post is linked to $5 Dinner Challenge and Tasty Tuesday at Balancing Beauty and Bedlam and Tuesday's Garden Party at An Oregon Cottage and Real Food Wednesday at Kelly the Kitchen Kop and Ultimate Recipe Swap at Life as MOM.