Strawberry-Rhubarb Crisp

About 3 years ago Mary Catherine brought a new dessert for us to taste.  It was a recipe that her husband was introduced to while in Canada.  It was divine, 
“Strawberry-Rhubarb Crisp”
She had purchased Rhubarb and commented on how hard it was to find beautiful red Rhubarb.  John’s mother has a huge Rhubarb plant in her yard, 
so we decided to get a start and grow our own. 

Well, the Rhubarb is ready to pick with beautiful red stalks.  It is very easy to work with, you pick it wash it, cut off the leaves and throw them away (never use the leaves), cut the stalk into small pieces and throw it in the a resealable sandwich 
bag to be used now or put in the freezer for another day.

2 cups rhubarb cut into 1/2″ pieces
2 cups strawberries, hulled and sliced
1/2 cup sugar
In a large mixing bowl stir together rhubarb, strawberries and sugar. 
Pour into 9″ pie dish and set aside.
1 cup flour
1/2 cup oatmeal
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup melted butter
In a medium mixing bowl stir together flour, oats, sugars, cinnamon and salt.  Pour melted butter over flour mixture and stir until blended and clumps form.
Spread evenly over the filling  and bake at 350 degrees for 30-35 minutes.  Serve warm.  Can be covered with plastic wrap and stored at room temperature for 2 days.
It is great cold for breakfast or warmed for about 10 minutes in a 250 degree oven.
We made ours the night before warmed it and served it with home made ice cream.
YUM!!!  It is a great springtime dessert.
Mary Ellen
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You might also enjoy these:
Spinach Quiche 
Sausage & Bean Dip
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8 thoughts on “Strawberry-Rhubarb Crisp

  1. Mary Ellen, this does look so delicious! I have just made one myself that I plan to post, I LOVE how you added oatmeal to the crisp mix, genius! 🙂
    Cathy @ three kids and a fish

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