Strawberry Rhubarb Crisp

Updated 8 months ago

Filling3 C Rhubarb cubed (fresh or frozen)3 C Strawberries quartered (fresh or frozen)1 1/2 C Granulated sugar1/3 C All-purpose flourPinch of salt1 tsp. VanillaCombine all of the ingredients and put in a 9″x13″ baking pan that has been sprayed with cooking oil. Top with topping.Crisp Topping10 oz. butter2 C Brown sugar2 C Rolled oats2 C All-purpose flourCombine all 4 ingredients in a stand mixer and mix until combined and crumbly, top the Strawberry mixture and bake at 350 degrees for 30-40 minutes, until the topping is browned and filling is bubbling.Recipe Submitted by: Chef Russ Flewelling


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