Another delicious strawberry recipe to share today! Head over to Beantown Baker where I am guest posting today as part of her Friday Favs series!
I had a hard time choosing my what to post today, but went with this recipe for two reasons. The first one being that we are right in the middle of strawberry season in New England, and I know I am always looking for new recipes for those fresh strawberries! The second reason is that since it is 4th of July weekend, I am sure many of you will be having parties and cookouts, and this recipe is perfect for a crowd!
If you have never had or are unsure about the rhubarb, I would strongly encourage you to give this recipe a try anyway. The rhubarb blends right in with the strawberries, and the sweet, buttery, crunchy topping makes it a very delicious dessert.
Strawberry Rhubarb Crisp
- 1 cup white sugar
- 4 tablespoons all-purpose flour
- 5 cups sliced fresh strawberries
- 4 cups diced rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup (2 sticks) cold butter, cut into small chunks
- 1 cup rolled or old fashioned oats
Preheat oven to 375 degrees.
In a large bowl, mix white sugar, 4 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, and oats in a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Spread topping evenly over strawberry and rhubarb mixture.
Bake 40-45 minutes in the preheated oven, or until crisp and lightly browned.
Serve warm with a big scoop of vanilla ice cream, or whipped cream.
Note: You may not use all of the crumb topping, depending on how much you like. I had a bit leftover that I sprinkled on top of some raspberry muffins. Also, this makes a big pan, but the crisp reheats well in the microwave.
Source: Adapted from allrecipes.com.