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ImageFILLING

1. 1 3/4 pounds rhubarb stalks, sliced 1/2 inch thick
2. 1 1/4 cups sugar
3. 11/4 pounds strawberries, hulled and quartered
4. 3 tablespoons cornstarch
5. 2 teaspoons fresh lemon or lime juice

TOPPING

1. 1 stick (4 ounces) unsalted butter, softened
2. 1 1/2 cups light brown sugar
3. 1 1/2 cups all-purpose flour
4. 1 1/4 cups quick-cooking rolled oats
5. 3 tablespoons canola oil
6. 1 1/2 teaspoons cinnamon
7. 3/4 teaspoon salt

Directions

  1. MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. (This helps to release the juices, which if used would make the crisp too soggy)  In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  2. MAKE THE TOPPING: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling  and DO NOT pack it down.  (this makes a much crispier topping) and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

Make Ahead

You may refrigerate the topping overnight, but Bring it to room temperature before using.


Serve With softly beaten whipped cream, or a scoop of Fingerlakes Creamery vanilla ice cream!

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