Strawberry Rhubarb Crisp

When girls find out this is the dessert at the hopper window they go crazy!

This is an old-fashioned recipe passed down from Rachel’s grandmother and it is tried and true (200 mouths at a time say so)!

The best part is kids of all ages can learn how to “bake” making fruit crisps. They always turn out and it is a great way to learn to use a knife in the kitchen safely.

At camp, we serve it warm with real whipped cream (homemade) on the side, but vanilla ice cream is just as amazing.

Ingredients:

Filling:

2 pounds rhubarb stalks – sliced ½ inch thick

 (if frozen, allow to thaw)

1 ¼ cups sugar

1 pound fresh strawberries (hulled and quartered)

3 Tablespoons cornstarch

2 Teaspoons fresh lemon juice

1 Teaspoon vanilla extract

Topping:

1 stick (4 oz) unsalted butter, softened

1 ½ cup light brown sugar

1 ½ cup all-purpose flour

1 ¼ cup quick-cooking oats

3 tablespoons canola oil

1 ½ teaspoons cinnamon

¾ teaspoons salt

Step 1    

Preheat the oven to 375°. 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.

Step 2    

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

Step 3    

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° 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.