Strawberry Rhubarb Crisp
Easy to make, easy to freeze – great return on cooking investment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: desserts
- Method: baking
- Cuisine: Canadian
Ingredients
- 1 teaspoon butter
- 4 cups strawberries, cleaned, hulled and sliced
- 1 cup Overnight Rhubarb Sauce (see notes)
- 1 cup quick cooking rolled oats
- ½ cup brown sugar
- 2 Tablespoons whole wheat flour
- 1 teaspoon cinnamon
- ¼ cup soft unsalted butter
Instructions
- Preheat the oven to 425F and butter a glass pie plate or small gratin pan.
- Add the strawberries and rhubarb to the pan and mix well.
- Combine the oats, brown sugar, flour, cinnamon and butter in a bowl (use your hands, they work best) until the butter is worked through and you are left with a crumbly mixture.
- Spread the oats mixture evenly over the fruit and bake for 20 minutes or until the juices are bubbling and thick and syrupy and the oats are golden brown.
- Enjoy on its own or with a scoop of your favourite ice cream.
Notes
To make the Overnight Rhubarb Sauce – place 8 cups of sliced rhubarb in a saucepan and stir in 1 cup of cane sugar. Leave overnight. Bring the mixture to a simmer the next day and simmer until the liquids are thickened and syrupy (about 20 minutes). Turn off the heat and add 1 teaspoon of vanilla. Cool completely and store in the fridge or freeze.
Keywords: strawberry rhubarb crisp
Find it online: https://savouritall.com/2020/06/17/strawberry-rhubarb-crisp/