i had to grab some of these gorgeous long ruby stalks when i saw them...couldn't resist. rhubarb and strawberries are just made for each other, so in spite of the fact that i considered rhubarb simple syrup and simple rhubarb compote...strawberry rhubarb crisp it is.
strawberry rhubarb crisp (adapted from the barefoot contessa...using what i had)
2 c. chopped rhubarb
4 cups strawberries, chopped
1 c. sugar, divided
1/2 c. elderberry tea
1 Tbsp. corn starch
1 c. flour
1/4 c. brown sugar
1/2 tsp. salt
1 c. oats
12 Tbsp. butter, chopped
toss 3/4 c. sugar with fruit in a 9x13 inch oven safe dish. dissolve corn starch into tea, then mix with fruit. combine flour, 1/4 c. sugar, brown sugar, salt and oatmeal. add butter and combine (can use mixer/food processor...but i used my clean hands). sprinkle topping over fruit. place cookie sheet under dish to catch drips in oven.
350 degree F oven :: 60 minutes
spring, you got this!
love,
jane
2 c. chopped rhubarb
4 cups strawberries, chopped
1 c. sugar, divided
1/2 c. elderberry tea
1 Tbsp. corn starch
1 c. flour
1/4 c. brown sugar
1/2 tsp. salt
1 c. oats
12 Tbsp. butter, chopped
toss 3/4 c. sugar with fruit in a 9x13 inch oven safe dish. dissolve corn starch into tea, then mix with fruit. combine flour, 1/4 c. sugar, brown sugar, salt and oatmeal. add butter and combine (can use mixer/food processor...but i used my clean hands). sprinkle topping over fruit. place cookie sheet under dish to catch drips in oven.
350 degree F oven :: 60 minutes
spring, you got this!
love,
jane
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