Strawberry Rhubarb Crisp

 

In case you haven’t caught on, I am slightly obsessed with baking. I love to bake with fruit that is in season. Right now there are Plant City strawberries everywhere…they are so good. There is also fresh rhubarb for sale, at least in FL there is (if you can’t find fresh rhubarb they sell it frozen, just thaw it completely before use). Fruit desserts are my favorite, I especially love any fruit crisp. Not the prettiest dessert, but oh my this is so good. I found this recipe and changed it up some.

Strawberry Rhubarb Crisp:

Ingredients:

• 3/4 cup white sugar
• 1.5 tablespoon all-purpose flour
• 1/2 tsp cornstarch
• 1-3/4 cups sliced fresh strawberries
• 1-3/4 cups diced rhubarb
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup rolled oats
• 1/2 tsp vanilla

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 1 .5  tablespoons flour, cornstarch, strawberries, and rhubarb. Place the mixture in a 8x8 inch baking dish. (Double recipe for 9x13 pan)
3. Mix remaining flour, brown sugar, butter, vanilla, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 40 minutes in the preheated oven, or until crisp and lightly browned.

This is best right out of the oven topped with vanilla ice cream, or whipped cream. Enjoy!