rhubarb strawberry crisp
This was based on another recipe that had so many tweaks and corrections, that I just wanted to make sure I remembered how I did it. Because we really liked it this way! PS If using only rhubarb, may want to add a little extra sugar, and vice versa if using only strawberries!
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For rhubarb strawberry crisp
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2 cstrawberries, sliced (fresh or frozen)
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2 crhubarb, cut-up (fresh or frozen)
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1 call purpose flour
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3/4 cbrown sugar
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1/2 cbutter, melted
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3/4 coats, regular or quick
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1 tspcinnamon
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1/2 cwhite sugar
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1 cwater *
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2 Tbspcornstarch
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1 tspvanilla extract
How To Make rhubarb strawberry crisp
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1Thaw fruit if using frozen. Save the resulting liquid* and use it for your water later.
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2Preheat oven to 350ºF. Grease or spray a 7x12 glass baking pan.
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3In a microwave, melt butter in a mixing bowl then add dry ingredients. Mix together until crumbly.
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4Strain out any melted liquid from the fruit, then spread fruit across bottom of prepared pan.
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5Make a slurry of 1 cup liquid (melted fruit juices +water to = 1 cup), the cornstarch and vanilla in small sauce pan. Cook over med-hi heat until thickened and clear. I stirred constantly and it took about 7 or 8 minutes.
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6Pour thickened sauce over fruit. Top with crumb mixture and bake for 40-50 minutes until bubbly. Check so topping does not burn!
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7Let cool on a wire rack. Serve while still slightly warm with whipped cream or ice cream or just as is. Store left-overs covered in fridge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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