Strawberry Rhubarb Crisp
Rhubarb and strawberries both come on in late Spring in the Rocky Mountains and both are ready to be picked from the Andersen family garden. Today happens to be the very last day of school for the kids and we are celebrating tonight with Strawberry Rhubarb Crisp ala mode. This sweet and tangy dessert is best served warm so the ice cream can melt on top as you eat it–getting a little cream in every bite. Yum!
Strawberry Rhubarb Crisp
Servings 10
Ingredients
Strawberry Rhubarb Base
- 3 cups rhubarb chopped into bite-sized pieces
- 4 cups strawberries quartered
- 1 Tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
Crisp Topping
- 2 cups all-purpose flour
- 1/2 cup oats old fashioned
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 teaspoons lemon zest
- 14 Tablespoons butter melted
- 1/2 gallon vanilla ice cream
Instructions
Strawberry Rhubarb Base
- Preheat the oven to 375 degrees.
- In a 9 x 13 inch pan, stir together strawberries, rhubarb, lemon juice, sugar, cornstarch and salt until well combined. Let sit for 10 to 15 minutes to allow the cornstarch to fully dissolve.
Crisp Topping
- In a large bowl, mix together the flour, oats, baking powder, salt, sugars, and lemon zest. Add the melted butter and stir until the mixture has coarse clumps. Chill in the refrigerator for 10 minutes.
- Crumble the topping in your hands evenly over top of the fruit mixture.
- Bake for 45 minutes until the fruit mixture is bubbling and the topping is golden brown. You may want to place the pan on top of a cookie sheet lined with foil to catch any drippings.
- Remove from the oven and let cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream.
