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Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Delicious strawberry rhubarb filling with a cinnamon crumble topping. Original recipe from Ina Garden.

Ingredients

Scale
  • 6 Cups fresh rhubarb, cut into 1 inch dice
  • 6 Cups fresh strawberries, sliced
  • 1 3/4 Cups white granulated sugar
  • 1 1/2 Tablespoons grated orange zest
  • 2 Tablespoons cornstarch
  • 3/4–7/8 Cup orange juice
  • 1 3/4 Cup all purpose flour
  • 3/4 Cup light brown sugar, lightly packed
  • 1 Teaspoon Salt
  • 1 3/4 Cup quick-cooking (not instant) oats
  • 16 Tablespoons cold butter, grated
  • 2 Generous teaspoons of cinnamon

Instructions

  1. Preheat oven to 350*
  2. Slice strawberries and cut up rhubarb. Mix 1 Cup of white sugar and orange zest.
  3. In a measuring cup, dissolve cornstarch into orange juice, combine with sugar and zest.
  4. Pour mixture over berries and rhubarb and toss.
  5. Pour the mixture into the baking dish.
  6. Grate butter and set aside.
  7. Combine flour, remaining white sugar, brown sugar, salt, and oatmeal.
  8. Add grated butter and mix until the dry ingredients are crumbly and butter is evenly distributed.
  9. Sprinkle the topping over the fruit, covering it completely.
  10. Bake for 60-80 minutes, until the fruit is bubbling and the topping is golden brown.

Find it online: https://mythankfultable.com/2018/05/01/strawberry-rhubarb-crisp/