Strawberry Rhubarb Crisp
Hot, bubbly, and fresh out of the oven, coat the thick strawberry rhubarb syrup over some French Vanilla ice cream, and you have a wonderful, sweet and fruity dessert.
- 1.5 cups rhubarb chopped
- 2 cups strawberries chopped
- 1/4 cup organic cane sugar OR 1/2 cup granulated white sugar
- 3 tsp cornstarch
For the topping:
- 1 cup quick cooking oats GF if needed
- 1/4 cup brown sugar
- 1/4 cup pecans
- 1/2 tsp cinnamon
- 1/4 cup cold butter
Preheat oven to 350 degrees.
In a large mixing bowl, mix together the rhubarb, strawberries, sugar, and cornstarch.
Pour the mixture into an 8x8 baking dish.
In another bowl, mix together the oats, brown sugar, pecans and cinnamon. Add the butter, and with two knives, cut the butter into the mixture until it is crumbly. Spread the topping all over the rhubarb/strawberry mixture.
Bake for 35-40 minutes or until it is bubbling at the sides.