The combination of strawberry and rhubarb has always been my husband's favorite. I had never had it together until I married him. I have to say, it is a combination made in Heaven! Usually I make a Strawberry-Rhubarb Pie but this time I decided to try a crisp. My husband loved it and even said he thinks he likes this better than a pie. I have to admit, not having all of that crust, and having a crispy top layer, was my favorite as well.
Strawberry-Rhubarb Crisp
Serves approximately 8
Filling:
2 pints of strawberries, washed, hulled, and quartered
3 large stalks of rhubarb, pull off outer strings and cut into 1 inch pieces
1 small orange, zested and juiced
1 T cornstarch
1/4 cup honey
Topping:
3/4 cup quick oats
1/3 cup King Arthur whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon
3 T melted butter
Directions:
Heat oven to 375 degrees. Combine strawberries and rhubarb in a medium sized bowl. Add the honey, orange juice and orange zest. Toss. Sprinkle cornstarch and toss again until fruit is well coated.
Butter a large round oven safe baking dish. Pour the fruit mixture into the dish.
Mix the topping ingredients together in a small bowl and spread over the fruit mixture.
Bake 40 minutes until the fruit is bubbly and the topping is golden brown.
Serve with a scoop of vanilla ice cream or whipped cream, if desired.
I actually think this was even better the next day when it was reheated.
Enjoy!
Hugs, Meg
Strawberry-Rhubarb Crisp
Serves approximately 8
Filling:
2 pints of strawberries, washed, hulled, and quartered
3 large stalks of rhubarb, pull off outer strings and cut into 1 inch pieces
1 small orange, zested and juiced
1 T cornstarch
1/4 cup honey
Topping:
3/4 cup quick oats
1/3 cup King Arthur whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon
3 T melted butter
Directions:
Heat oven to 375 degrees. Combine strawberries and rhubarb in a medium sized bowl. Add the honey, orange juice and orange zest. Toss. Sprinkle cornstarch and toss again until fruit is well coated.
Butter a large round oven safe baking dish. Pour the fruit mixture into the dish.
Mix the topping ingredients together in a small bowl and spread over the fruit mixture.
Bake 40 minutes until the fruit is bubbly and the topping is golden brown.
Serve with a scoop of vanilla ice cream or whipped cream, if desired.
I actually think this was even better the next day when it was reheated.
Enjoy!
Hugs, Meg
