Friday, June 23, 2017

Rhubarb Strawberry Crisp

Hello, dear readers!  Welcome back for a lovely recipe.

In honor of my dear hubby's birthday, I baked up something special.  At first, he wasn't sure what to ask for, so he mumbled something about coconut cake, then a pie, then he settled on something rhubarb.  Our rhubarb patch was doing well enough for me to get some for his birthday dessert.

He got a crisp instead of pie or cake. Strawberry rhubarb crisp with a hint of cinnamon and vanilla. It was heavenly!

The middle daughter (the picky eater) was unsure about the stuff that went into the fruit layer.  I told her it's pretty much just sweet and sour strawberry, like sour patch kids. It worked!  I wouldn't say she loved it, but she ate some without flipping out.  I think we're making progress on reducing the pickiness.

So for your dining enjoyment, give this a try.  It's sweet and tangy, sticky and oozy, buttery and crispy in all the right places.

For the fruit base
3 cups diced rhubarb stalks
3 cups sliced strawberries
3/4 cup sugar
for the topping
1 1/2 cups AP flour
3/4 cup quick oats (uncooked)
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla
3/4 cup butter, melted

1. Combine the fruit base ingredients together, rhubarb, strawberries and sugar.  Let it rest at room temperature until the sugar has mostly dissolved and it's syrupy, about 15 minutes.

 2. Combine the remaining dry ingredients.  Add the vanilla to the melted butter, then pour into the dry ingredients.  Stir to combine so it's evenly moistened.

3. Prepare a 9x13 baking dish by coating it with nonstick spray.  Pour fruit into bottom.  Spread the oat topping over the fruit evenly.

4. Bake in a 350F preheated oven about 35-40 minutes or until hot and bubbly and the topping has browned.

5. Serve with whipped cream or ice cream. Enjoy!

By the way, thanks for stopping by!

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