Strawberry Rhubarb Crisp
A delightful treat to make with fresh summer berries!
6 cups (1/2-inch) slices rhubarb (about 2 pounds)
2 1/2 cups halved strawberries
¾ cup brown sugar
¼ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup packed brown sugar
1/2 cup regular oats
1/4 teaspoon ground cinnamon
Dash of salt
6 tablespoons chilled butter, cut into small pieces
1. Preheat oven to 375°.
2. To prepare filling, combine the first 7 ingredients. Spoon into a buttered 13 x 9–inch baking dish.
3. To prepare topping combine flour and next 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling.
4. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.