This is nothing short of delicious…and it is how you know it’s spring. And as today’s bonus, it’s super easy to make!!
•6 medium stalks rhubarb, cut into 1/2-inch pieces
•2 cups strawberries, hulled and halved lengthwise
•1/2 cup brown sugar
•1 cup all-purpose flour
•1/2 cup old-fashioned rolled oats
•1/3 cup sugar
•1/3 cup firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted
What you do:
Position rack in the middle of the oven, and preheat oven to 350°. Grease a 2.5 quart ceramic or glass pie dish or baking dish.
Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.
Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.
Bake: Until rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.
Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving.
And you of course you know that now all you need…is ice cream.
Delicious and so easy!! Enjoy!!