Strawberry-Rhubarb Crisp and a College Graduation
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 4 cups fresh strawberries, hulled and halved
  • 4 cups fresh rhubarb, diced into 1” pieces (about 4 med. stalks)
  • 1¼ cups granulated sugar, divided
  • 1½ tsp. grated orange zest
  • 1 TBSP. cornstarch
  • ½ cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • ½ cup light brown sugar, packed
  • ½ tsp. salt
  • 1 cup quick-cooking (not instant) oats
  • 6 oz. (1½ sticks) cold butter, diced
Instructions
  1. Preheat the oven to 350°F.
  2. Toss the diced rhubarb, strawberries, ¾ 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” × 11” glass or ceramic baking dish and place it on a sheet pan lined with parchment paper (this step is important as the fruit juices will likely overflow the pan during baking.).
  3. To make the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oats. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture has a crumbly texture. Sprinkle the topping over the fruit, covering it completely.
  4. Bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream.
Notes
This is an Ina Garten recipe and it comes from her cookbook "How Easy is That"!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/strawberry-rhubarb-crisp/