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Old Fashioned Strawberry Rhubarb Crisp

5 from 1 vote
Print Recipe
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 Pound (16oz) Rhubarb Stalks Leaves trimmed and stalks chopped 1/2-inch thick
  • 1/2 Pound Strawberries quartered
  • 3/4 Cup Granulated sugar
  • 1 Teaspoon Orange extract Vanilla or 1 Tablespoon of fresh orange juice can be substituted!
  • 1 1/2 Tablespoons Corn Starch
Crisp Topping
  • 3/4 Cup All-purpose flour
  • 1/2 Cup light brown sugar
  • 2 Tablespoons granulated sugar
  • 1/4 Teaspoon salt
  • 8 Tablespoons salted cold butter
  • 3/4 Cup Quick Oats
  • 1/4 Teaspoon Cinnamon

Method
 

  1. Preheat oven to 350°
  2. In a large bowl combine rhubarb chunks and strawberries.
  3. Cover with sugar and corn starch. Add orange extract (or juice). Stir the fruit until evenly coated and combined.
  4. Transfer the fruit mixture to a baking dish and set aside. No need to grease pan.
  5. Mix the crumble topping in a food processor or cut together with a pastry knife or fork. Top the fruit mixture with crumble topping. Bake for 53-55 minutes or until fruit is bubbling and the crisp is golden.
  6. Serve warm with vanilla bean ice cream.