Description
If you love rhubarb-strawberry mixtures, you’ll love this sweet rhubarb crisp.
Ingredients
- 4 cups chopped rhubarb
- ¾ cup white sugar
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon salt
- ½ (10 ounce) package frozen sliced strawberries
- 1 cup rolled oats
- ⅓ cup brown sugar
- ¼ cup sifted all-purpose flour
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix rhubarb
- white sugar
- tapioca
- and salt in a large bowl and toss to coat; let rest
- stirring occasionally
- for 30 minutes.
- Stir strawberries into the rhubarb mixture; spread into a casserole dish.
- Stir oats
- brown sugar
- flour
- and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
- Bake in preheated oven until set
- about 45 minutes.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 8