Recipe modified from Pat Lang (Indiana Extension Homemakers Association cookbook)

I cannot tell you how much I enjoy this sweet-tart dish!  I made it for the first time a few years ago and look forward to making it every spring, when fresh strawberries and rhubarb are in abundance. 

Ingredients:

  • 1 c sugar
  • 1 c water
  • 2 TBSP cornstarch
  • 1 tsp vanilla
  • 2 c diced rhubarb
  • 2 c strawberries (washed, trimmed, and cut in half or quartered, depending on the size)
  • 1 c flour
  • 1 c brown sugar
  • 3/4 c oatmeal
  • 1/2 c butter, softened

Directions:
1. Combine the sugar, water, and cornstarch in a saucepan; cook over medium-heat, stirring as needed, until thickened.  Remove from heat and add in the vanilla extract.  Spray (or butter) an 8 x 8 baking dish and add the strawberries and rhubarb.  Pour the sugar mixture over the fruit.  In a separate bowl, combine the flour, brown sugar, oatmeal, and softened butter–mix with your hands or a fork until a crumbly mixture forms.  Sprinkle this over the fruit-sauce mixture.  Bake at 350F for around 20 minutes, or until the mixture is hot and bubbly and the crumb-topping is golden-brown.  Serve with vanilla ice cream, if desired.

Strawberry-Rhubarb Crisp
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