Classic Old Fashioned Rhubarb Strawberry Crisp Recipes

OLD-FASHIONED STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 375° F.
• For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the 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. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish.
• For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.
• Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered.

CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP

Steps:

• 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
• 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
• 3) place fruit mixture evenly on bottom of pan.
• 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
• 5) Evenly distribute topping over fruit in pan.
• 6) Bake about 35 minutes until golden and bubbly.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

CLASSIC RHUBARB CRISP

Steps:

• Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
• Combine the remaining ingredients to make a crumbly mixture.
• Cover the rhubarb with this mixture.
• Bake at 375 F for about a half hour, or until rhubarb is tender.
• Serve warm with cream.