Monday, May 28, 2012

Rhubarb Strawberry Crisp…

PicMonkey Collage

Combine 5 cups rhubarb with 1 –1 1/2 cups sugar, (depending on sweetness desired) and 5 Tablespoons cornstarch and cook over medium heat until thickened.  Remove from heat and add 2-3 cups sliced strawberries.

Cut 1 cup cold butter into 1 1/2 cups brown sugar, 2 cups oats, 1 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder.  Spread half of crumb mixture into a greased 9x13 baking dish.

Spread  rhubarb-strawberry mixture over bottom layer of crumb mixture, then top with remaining crumb mixture and gently pat it down.

Bake in preheated 375 degree oven for 40 minutes until top is golden brown.

Serve warm with your favorite vanilla ice cream.

A perfect summer dessert!

Still following,



  1. Oh Yum! My rhubarb is almost ready. I've pinned your recipe for use - hopefully in the next week! Thanks!

  2. It sounds yummy. I've never made anything with rhubarb. I have no idea why. ;)

  3. Yum!!!!! I am definitely going to make this.

  4. Yum... I'm going to have to enjoy the pics, as butter and sugar are no longer on my diet. Strawberries were eaten with relish tonight. (the relish was all in my mind)

  5. I'm starting to think God is telling me to go enjoy some rhubarb. I hadn't even thought about it since I was a little girl and used to enjoy some out of the yard of my favorite aunt. This past week or so, I have seen repeated recipes and posts about it. Now, I'm wanting some rhubarb!


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