Sunday, July 11, 2010
Strawberry Rhubarb Crisp
This is one of my husband's favorite treats to make. It was originally a recipe for rhubarb crisp, but he experimented and added strawberries and that's the way it is now made at our house!!
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 tsp. cinnamon
4 cups sliced rhubarb (sliced up like you would celery)
1 cup granulated sugar
2 Tbsp. cornstarch
1 cup water
1 tsp. vanilla
2-3 cups strawberries, if desired
In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish (the above picture is a double batch in a 9x13 pan). Top with sliced rhubarb (and strawberries if used).
In a saucepan, combine 1 cup granulated sugar, cornstarch, and then the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 degrees for 45-55 minutes.