This is an adaptation on our normal rhubarb crisp recipe. That recipe takes four cups of rhubarb and we only had two in the fridge (that needed to be used). I found a (older) bag of frozen strawberries in the freezer and decided that I would try to make a strawberry rhubarb crisp. You make a strawberry rhubarb pie, so why not this?
I felt like it turned out to be pretty good although the 2:2 ratio of strawberries and rhubarb was a bit much. The strawberry flavor overpowered the rhubarb. It wasn’t bad tasting but you couldn’t really taste the rhubarb. If I were to do this again, I would only use one cup of strawberries to three cups of rhubarb.
- 4 cups rhubarb, diced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla
- 1 stick cold, unsalted butter
- 1 teaspoon cinnamon
- 1 cup flour
- 3/4 cup oatmeal
Put rhubarb in the bottom of a 8×10 pan.
Put all the sauce ingredients into a medium bowl and microwave for 2 minutes or until thick and clear. Pour over the rhubarb.
Mix topping together (use two forks or a pastry blender to work the butter in). Sprinkle over the rhubarb.
Bake for 45 minutes at 350 degrees. Let sit for a little bit after you take it out of the oven. The sauce will thicken as it sits and cools.