Rhubarb crisp is one of those classic desserts that always reminds me of my childhood. This recipe includes strawberries as the farmer’s market was bursting with pints of them! (The rhubarb was sold out at many of the stations, so I was glad to find some!)
|Rhubarb at the Farmer’s Market|
I made this recipe for all of my girlfriends to enjoy while watching our guilty pleasure, The Bachelorette, but feel free to eat it while watching any show. Haha.
1 lb fresh rhubarb, chopped
1 lb strawberries, chopped
½ cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup whole-wheat flower
½ cup butter, softened
¼ teaspoon salt
Option: Vanilla Ice Cream or Whipped Cream
Heat oven to 350 degrees.
In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla, and lemon juice. Pour mixture into baking dish. (13×9)
In a medium bowl, mix whole-wheat flour oats, butter and salt with fork (or fingers) until crumbled.
Bake for about 45 minutes or until topping is brown and fruit is bubbly.
Serve with vanilla ice cream or whipped cream!
Original Recipe: http://www.bettycrocker.com/recipes/strawberry-rhubarb-crisp/bd47fd2f-898f-4d55-918f-982467edff03