Old-Fashioned Strawberry Rhubarb Crisp

Photo from and recipe adapted from: A Farmgirl's Dabbles

Ingredients for filling:

1 lb rhubarb stalks, sliced 1/4″ thick (about 4 c.)

1-1/4 c sugar, divided

1/2 lb fresh strawberries, hulled and quartered

3 T cornstarch

2 tsp fresh lemon juice

1 tsp pure vanilla extract

Ingredients for topping: 

1/2 c unsalted butter, softened (not melted!)

1-1/2 c packed brown sugar

1-1/2 c. all-purpose flour

1-1/4 c rolled oats

3 T canola oil

1-1/2 tsp cinnamon

3/4 tsp kosher salt

Directions:

1. Preheat oven to 375° F.

2. For the filling:  In a medium bowl, toss rhubarb with 3/4 cup of sugar 

and let stand for 15 minutes, stirring occasionally. 

In another medium bowl, toss the strawberries with remaining 1/2 cup sugar 

and let stand for 10 minutes, stirring occasionally. 

Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice.

 3. Add cornstarch, lemon juice, and vanilla to the fruit and stir well. 

Transfer mixture to a 9″ x 13″ baking dish.

4. For the topping: Combine all the topping ingredients in a medium bowl. 

Using a pastry blender, cut the ingredients together until large crumbs form. 

Sprinkle topping evenly over the filling. 

5. Bake for 25 minutes. 

6. Reduce oven temperature to 325° F and bake another 30-35 mins.

If topping is browning quickly, tent a piece of foil very loosely over the pan. 

 Let the crisp rest for about 20 minutes before serving. 

Store on counter uncovered for up to a couple days. Topping will stay nicely crisp if left uncovered.