There is nothing like a summer picnic or family reunion without the seasonal strawberry rhubarb
dessert. This is a great dessert in the summer months, and the crisp topping can be used with any
other of your favorite fruits, such as apples or peaches. If you have rhubarb that grows close to you
and enjoy it year round, it can but cut and froze for your future use.
Equipment
8 Ramekins; or
1 8x8 Baking Pan
Ingredients
4cupsRhubarb- cleaned, cut into medium bite-sized bits
4cupsStrawberries- cleaned, halved
½cupSugar
1cupWater
2tablespoonsCornstarch
½cupOats- rolled, dry old fashioned or quick (but not instant)
½cupAll Purpose Flour
¼cupBrown Sugar- light
¼cupLight Butter Spread- softened
Instructions
Preheat oven to 350° F.
Spray baking pan or single serving ramekins with cooking spray (PAM).
Cut fruits, mix together and lay in bottom of pan or evenly in ramekins
In a sauce pot mix together the sugar, water and cornstarch
Cook sauce until sugar is dissolved and sauce is semi thick. Should be like a glaze.
Pour glaze over strawberries and rhubarb.
In another bowl, mix flour, brown sugar, oats, and softened butter. Mix until topping is crumbly mixture.
Place the oat crisp crumble topping mixture over the fruit mixture.
Bake for 25 minutes.
Little bubbles should come up the sides of the crisp.
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