STRAWBERRY-RHUBARB CRISP

Strawberry-Rhubarb Crisp image

There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!

Provided by Angie McGowan

Categories Dessert

Time 1h

Yield 16

Number Of Ingredients 10

Ingredients

1 lb fresh rhubarb, chopped
1 lb fresh strawberries, chopped
1/2 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter, softened
1/4 teaspoon salt
Freshly whipped cream or vanilla ice cream

Steps:

Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
To serve, scoop warm crisp into bowls; top with whipped cream.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g