Strawberry-Rhubarb Crisp

Name: Strawberry-Rhubarb Crisp
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 9 servings
Ingredients: 1 cup all-purpose flour; 1 cup packed brown sugar; 3/4 cup quick-cooking oats; 1 teaspoon ground cinnamon; 1/2 cup butter; 4 cups sliced fresh or frozen rhubarb; 1 pint fresh strawberries, halved; 1 cup sugar; 2 tablespoons cornstarch; 1 cup water; 1 teaspoon vanilla extract; Vanilla ice cream, optional

Total Time Prep: 20 min. Bake: 1 hour

Yield 9 servings

Test Kitchen Approved

Strawberries and rhubarb are highly anticipated when spring turns to summer, and this strawberry-rhubarb crisp puts the sought-after ingredients to good use.

Ingredients

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Directions

Preheat oven to 350°. In a bowl, combine the first 4 ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

Nutrition Facts

1 piece: 376 calories, 11g fat (7g saturated fat), 27mg cholesterol, 91mg sodium, 68g carbohydrate (49g sugars, 3g fiber), 3g protein.

Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin

Recipe Creator