THE Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

This recipe is based on the Zhender's in Frankenmuth rhubarb crunch recipe with my own changes. They don't add strawberries and I doubled the recipe and increased the rhubarb. The topping in a half recipe also works well as a “dutch” pie topping.

Topping
2 cup uncooked rolled oats

1 cup all purpose flour

2 cup packed brown sugar

1 cup slightly firm butter

Filling

4 cups rhubarb – cut into quarter inch slices 1 quart strawberries, tops removed and sliced up.

2 TBSP all purpose flour

1 cup sugar

2 tsp. ground cinnamon

1/4 tsp. Salt

2 TBSP water

Heat oven to 350F

1. Spray sides and bottom of a 9 ½” X 11” Pan
2. Mix oats with flour, sugar and cut in the butter to the size of a pea. Mix should have a crumbly texture.
3. Mix rhubarb filling and spread over the bottom of the pan.
4. Top with crumb topping.
5. Bake for 45 minutes or until bubbly and brown at 350F.
6. Best served warm with vanilla ice cream or whipped cream.