Kelly’s Spring Strawberry & Rhubarb Crisp Recipe: Indulge!
Every year, I get excited about making breads and delicious baked goods from my parents garden; but sometimes I forget....The Rhubarb!
I took a tour of my parents farm and all their flower gardens last weekend, and noticed that the rhubarb was beautiful and ready for eating! My parents cut me some and this is what I decided to make. Of course, I used this recipe from Taste of Home, but I always end up changing it a little to match what I already have to use in my house.
RHUBARB STRAWBERRY CRISP
- 1 cup sugar ( I prefer Swerve granulated sugar)
- 3 tablespoons cornstarch
- 2 cups sliced strawberries
- 1 cup oats
- 1/2 cup packed brown sugar ( Again, I prefer Swerve Brown sugar)
- 1/2 cup melted butter
- 1/3 cup flour
- 2 teaspoons cinnamon ground
- Ice cream for topping is optional (But I did buy a sugar free vanilla).
In a large bowl, combine sugar and cornstarch. Add the rhubarb and strawberries to the mixture and toss the fruit until all of the mixture has it coated. Pour the mixture into a baking dish, and heat the oven to 350.
Take your large bowl, and combine the oats, brown sugar, butter, flour and cinnamon until the mixture creates a course crumbly texture. Sprinkle entire mixture over fruit in the baking dish.
Bake at 350 for 45 minutes to 50 minutes,and serve warm with a dollop of ice cream or my favorite, fat free redi whip topping.