Strawberry Rhubarb Crisp
'Late-harvest spring' by chef Michelle Bernstein
3 cups fresh rhubarb, 1-inch diced
4 cups fresh strawberries, stemmed and halved
1¾ cups granulated sugar
1 teaspoon lemon zest
¼ cup cornstarch
Juice of ½ lemon and ½ orange
2 cups quick cooking oatmeal
2½ sticks cold butter, diced
2 cups AP flour
1 cup light brown sugar
1 cup granulated sugar
Pinch of salt
Preheat the oven to 350°F
For the fruit, combine the rhubarb, berries, sugar, zest and cornstarch together.
Mix in the juice. Place in a large casserole or glass baking dish.
For the topping, mix all ingredients together until it’s crumbly and the butter is in pea-sized pieces.
Generously top the fruit mixture with the topping, bake for about 45 minutes to 1 hour until golden brown and bubbly and the fruit is soft.
Copyright 2016 by WPLG Local10.com - All rights reserved.