Strawberry Rhubarb Crisp

Ingredients:

Fruit Filling

• 5 cups rhubarb, cut

• 4 cups strawberries, cut

• Juice of 2 lemons

• 1 cup sugar (adjust to taste—sweet but tart)

• 2 tbsp butter

• 2 tsp vanilla

  
  

Thickener

• ¼ cup flour or cornstarch

• 1 cup water

  
  

Crisp Topping

• 2 cups all-purpose flour

• 1½ cups large-flake oats

• 1½ cups brown sugar

• ~2 tsp cinnamon (to taste)

• 1 cup butter, half melted

  
  

Instructions

1. Preheat oven to 350°F.

2. Make the crisp topping:

   In a large bowl, combine flour, oats, brown sugar, and cinnamon. Add half-melted butter and stir until combined. Set aside.

3. Prepare the fruit filling:

   In a saucepan over medium heat, combine rhubarb, strawberries, lemon juice, sugar, butter, and vanilla. Simmer until fruit is slightly softened.

4. Thicken the filling:

   In a cup, whisk together flour (or cornstarch) and water until smooth. Stir into the fruit mixture. Simmer for 1–2 minutes, until slightly thickened. The mixture should still be slightly runny.

5. Assemble: Divide fruit mixture into two large pie plates or one 9×13-inch baking dish.

6. Add topping: Squeeze the crumble mixture in your hand to form large crumble-sized pieces and scatter evenly over the fruit. The bigger the crumble the better in our opinion!

7. Bake uncovered for 35 minutes, or until bubbling and golden on top.

8. Let cool slightly and serve warm—especially delicious with vanilla ice cream