Rhubarb Strawberry Crisp Recipe
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An easy way to enjoy one of the first tastes of spring.
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3 1/2 cups cut fresh rhubarb
3 1/2 cups sliced fresh strawberries
1 tablespoon fresh lemon juice
2 tablespoons corn starch
1 tablespoon orange zest
1/3 cup sugar
1 cup old fashioned oatmeal, dry
1/2 cup all purpose flour
3/4 cup brown sugar, packed
1/3 cup unsalted butter
2 teaspoons ground cinnamon
:8-inch square baking dish
Preheat oven to 350ºF. Lightly spray baking dish with cooking spray.
In a large bowl, add cut rhubarb and strawberries. Combine sugar, corn starch, orange zest and lemon juice. Pour mixture over rhubarb and strawberries. Stir to coat.
In a separate bowl, combine all the dry ingredients for topping. Cut in butter and stir until well combined. Sprinkle the oatmeal mixture over the fruit.
Bake 30 to 40 minutes, or until fruit is bubbling and crust is browned. Cool on wire rack approximately 20 to 30 minutes before serving.
Garnish with ice cream or whipped topping, if desired.
Strawberry Rhubarb Crunch
- 8 cups of diced rhubarb
Strawberry Rhubarb Sauce
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