Strawberry Rhubarb Crisp

• Vegetarian

• Produce

  • 3 cup Rhubarb
  • 3 cup Strawberries or raspberries

• Breakfast Foods

  • 3/4 cup Oatmeal

• Baking & Spices

  • 1 cup Brown sugar
  • 1 tsp Cinnamon
  • 3 tbsp Cornstarch
  • 1 cup Flour
  • 1 cup Sugar
  • 1 tbsp Vanilla

• Dairy

  • 1/2 cup Butter

Found on julieseatsandtreats.com

Description

Ingredients

• 1 c. flour
• 3/4 c. oatmeal
• 1 c. brown sugar
• 1 tsp cinnamon
• 1/2 c. butter, melted
• 3 c. rhubarb
• 3 c. strawberries or raspberries
• 1 c. sugar
• 1 Tbsp vanilla
• 3 Tbsp cornstarch

Directions

• Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish.
• Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
• Bake for 30 minutes at 350 degrees.
• Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture. Bake for 30 minutes at 350 degrees.
• Mix together flour, oatmeal, brown sugar and cinnamon; stir in butter. Press half of mixture into greased 2 quart casserole dish.
• Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes. Stir in cornstarch and vanilla. Cook and stir until thickened. Pour over crust; top with remaining crumb mixture.
• Bake for 30 minutes at 350 degrees.

Nutrition