Rhubarb Crisp
- Rhubarb and strawberry filling:
- 6 cups of rhubarb- sliced
- 4 cups of strawberries - sliced
- 1½ cups of white sugar
- 6 tablespoons of cornstarch
- 1 teaspoon of cinnamon
- Oat Topping:
- 2 cups of large flake oats
- 1 cup of brown sugar
- 1 cup of butter - melted
- ⅔ cup of flour
- 1 teaspoon of cinnamon
- In a large bowl mix together the rhubarb and strawberries.
- Add the white sugar, cornstarch and cinnamon stirring well to combine.
- Pour the mixture into a 9x13 pan.
- In the same bowl combine the oats, melted butter, brown sugar flour and cinnamon.
- Spread the oat topping over the rhubarb strawberry filling.
- Bake at 350 degrees for 45 - 50 minutes.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/rhubarb-crisp/
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