Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Filling.

• • 2 cups chopped rhubarb

  • 1 cup sliced strawberries

  • 1/2 cup granulated sugar

  • 3 tablespoons all-purpose flour

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon cloves

  • 1/2 teaspoon vanilla

Topping.

• • 1/2 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup oats

  • 1/2 teaspoon salt

  • 1/2 cup cold, unsalted butter

Preheat the oven to 350 and spray a medium-sized baking dish (such as an 8x8) with non-stick spray.

In a bowl, combine the rhubarb, strawberries, sugar, flour, cinnamon, cloves and vanilla until the fruit is evenly coated. Pile into the pan.

Now combine the topping ingredients and use a pastry cutter to cut the butter in until it's the size of peas. Sprinkle the topping over the fruit.

Place the baking dish on a baking sheet lined with parchment paper and bake for 35-40 minutes, until the filling is bubbling and the topping golden brown.

Cool slightly and serve warm with ice cream.

Yields 4-5 servings

Recipe from Curly Girl Kitchen