Sunday, July 3, 2016

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp with Vanilla Ice Cream

4 cups Strawberries, cut in half
4 cups Rhubarb, cut into 1 inch pieces
2 cups White Sugar
4 tbsp Flour
1 -2 tsp Lemon Zest

Strawberries and Rhubarb

1 cup All Purpose Flour
1 cup Brown Sugar, packed
1 cup Oats
1 cup of Cold Butter

In a large bowl, mix the strawberries, rhubarb, sugar, flour, and lemon zest together and then pour into a 9 by 13 inch, deep, baking pan. In another bowl, measure in flour, brown sugar, and oats and then cut in cold butter with a fork until it is crumbly. Spread the topping over the strawberry/rhubarb mixture.

Strawberry Rhubarb Mixture
Add the topping.
Bake at 400 degrees for 30 minutes and then switch to convection for 15 minutes more. If you don't have the convection option, bake at 400 degrees for 45 minutes and then place under broil until the topping is a nice golden brown. Make sure to watch the pan when broiling, it doesn't take very long, we want it baked into a crisp not burnt to a crisp. :P We love this with vanilla and/or strawberry ice cream.  So yummy!

Just out of the oven.
#strawberries #rhubarb #crisp #dessert

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