Strawberry Rhubarb Crisp

Marilyn made this for the Easter gathering 2017. It was great!

INGREDIENTS

FILLING 

• 2 pounds rhubarb stalks, sliced 1/2 inch thick 

• 1 1/4 cups sugar  (Or Splenda)

• 1 pound strawberries, hulled and quartered 

• 3 tablespoons cornstarch 

• 2 teaspoons fresh lemon juice 

• 1 teaspoon pure vanilla extract 

TOPPING 

• 1 stick (4 ounces) unsalted butter, softened 

• 1 1/2 cups light brown sugar (or 1 part sugar free maple syrup to 4 parts Splenda)

• 1 1/2 cups all-purpose flour 

• 1 1/4 cups quick-cooking rolled oats 

• 3 tablespoons canola oil 

• 1 1/2 teaspoons cinnamon

• 3/4 teaspoon salt

INSTRUCTIONS:

FILLING:

• Preheat the oven to 375 degrees. 

• In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. 

• In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. 

• Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. 

• Add the cornstarch, lemon juice and vanilla to the fruit and stir well. 

• Transfer the mixture to a 9-by-13-inch glass baking dish.

TOPPING:

• Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

• Sprinkle the topping evenly over the filling 

• Bake for 30 minutes.

• Reduce the oven temperature to 325 degrees and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. 

• Let the crisp rest for 10 to 20 minutes before serving.