Rhubarb Crisp

Tangy, sweet with a crispy granola like crunch.  It’s not quite spring without a fresh strawberry rhubarb crisp. I love rhubarb with strawberries but apples work just as well and don’t worry if all you can get is frozen Rhubarb that’s fine it will still be delicious.

 

 

 

Ingredients

 

• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1 cup old-fashioned oats
• 1/4 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup whole wheat flour
• 1 teaspoon ground cinnamon

 

Directions

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
• In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.