Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp This easy weeknight dessert celebrates two iconic springtime fruits. The crisp topping pairs perfectly with a scoop of vanilla ice cream. TOTAL: 1 HOUR 5 MIN SERVES: 12 2 lb. rhubarb stalks, cut into V2-inch thick pieces 2 lb. strawberries, hulled and quartered 1 cup sugar 2-3 Tbsp. cornstarch 2 tsp. lemon juice 1 tsp. vanilla extract ¼ cup unsalted butter, softened and cut into cubes 1 cup light brown sugar 1½ cups all-purpose flour 1 cup rolled or quick cooking oats 2 tsp. ground ginger 1½ tsp. salt 1. Preheat oven to 375°F. Coat 9x13-inch sheet pan with nonstick cooking spray. 2. In large bowl, combine rhubarb, strawberries and sugar; let stand 15 minutes. Drain any released liquid. Add cornstarch, lemon juice and vanilla; stir to combine. Transfer to prepared pan. 3. In medium bowl, combine butter, brown sugar, flour, oats, ginger and salt. Using fingers or pastry cutter, mix ingredients together until clumps form. 4. Sprinkle oat mixture over top fruit, then bake 20 minutes. Reduce heat to 325°F and bake additional 20-25 minutes until filling is bubbling and topping is golden brown. Serve warm, refrigerating any leftovers PER SERVING: 360 Cal, 12 g Total Fat, 7 g Sat Fat, 0 g Trans Fat, 20 mg Cholesterol, 100 mg Sodium, 60 g Carbs, 4 g Fiber, 22 g Sugar, 4 g Protein

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 375°F. Coat 9x13-inch sheet pan with nonstick cooking spray. 2. In large bowl, combine rhubarb, strawberries and sugar; let stand 15 minutes. Drain any released liquid. Add cornstarch, lemon juice and vanilla; stir to combine. Transfer to prepared pan. 3. In medium bowl, combine butter, brown sugar, flour, oats, ginger and salt. Using fingers or pastry cutter, mix ingredients together until clumps form. 4. Sprinkle oat mixture over top fruit, then bake 20 minutes. Reduce heat to 325°F and bake additional 20-25 minutes until filling is bubbling and topping is golden brown. Serve warm, refrigerating any leftovers