First Prize Strawberry Rhubarb Crisp

I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 257 Calories

Ingredients

• ½ cup white sugar
• 1 cup all-purpose flour
• ½ cup butter, melted
• 1 cup rolled oats
• 1 tablespoon cornstarch
• 1 cup cold water
• 2 cups chopped rhubarb
• ½ cup brown sugar
• 2 cups chopped strawberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until bubbling, about 1 hour.

Step 3

Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.

Step 4

Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.