This is a great recipe that is easy for a weeknight dinner or even to serve for guests. You can make it ahead and back just before you are ready. During the season of fresh Rhubarb and Strawberries you can pick a bunch of both, cut both up and place in baggies and freeze. Then you can make this amazing dessert throughout the whole year
My parents were visiting last week and since they are from the midwest Rhubarb is a favorite in our family so I was excited to make this for them…thank goodness it was a HIT with the whole family. You can serve it hot or at room temperature, add a little homemade whip cream or ice cream.
Strawberry Rhubarb Crisp
4 cups diced Rhubarb
4 cups diced Strawberries
2 Tablespoons corn starch
1 cup brown sugar
1 cup organic oats
5 tablespoons organic butter melted
1/2 lemon squeezed
1/2 cup whole wheat flour
After the Rhubarb and Strawberries are diced, place in a large bowl. Mix the sugar, corn starch, lemon, 1/2 cup brown sugar.
After everything is mixed place in a 9×9 pan or something similar.
Next move on to the oat topping. In a bowl add the oats, 1/2 cup brown sugar, and melted butter. Mix together and spread on top of the rhubarb and strawberry mixture. Place in a 425 degree oven and cook until bubbling, about 30 minutes.