Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp might be just the dessert you are searching for. This recipe makes 6 servings with 756 calories, 8g of protein, and 32g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. If you have vanillan ice cream, strawberries, rhubarb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.
Instructions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.
Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
Serve warm with ice cream.
Photograph by Quentin Bacon