Here is my newly invented recipe for Strawberry Rhubarb Crisp. I came up with this recipe because I had left over rhubarb and strawberries from making a pie and not being a big fan of pie I came up with this instead. It's sweet but also a little tangy. A summery take on the classic Apple Crisp!
Filling
3 Cups Chopped Fresh Rhubarb
3 Cups Chopped Fresh Strawberries
3/4 Cup Sugar
1/4 Cup + 1 Tablespoon Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
Topping
1/2 Cup Packed Light Brown Sugar
1/4 Cup Packed Dark Brown Sugar
1/3 Cup Flour
1/2 Cup Oats
5 Tablespoons Cold Butter (cut into 5 pieces)
Preheat Oven to 350 degrees and set aside a 9in x 11in baking pan.
Chop rhubarb and strawberries into bite size pieces and place in large bowl. Add sugar, flour, cinnamon, and nutmeg and toss till fruit is coated. Place fruit into baking pan.
For the topping mix together sugars, flour and oats. With a pastry blender, or two knives, cut in butter until the size of large peas. Sprinkle topping onto fruit and add additional cinnamon and nutmeg to top if desired.
Bake for 25-30 minutes until fruit is bubbling and top is browned. Let cool for 30minutes to 1 hour.
Serve warm with ice cream or whipped cream!
Note: If you don't have dark brown sugar just use 3/4 cup light brown sugar. Also, my oven is generally very hot but if your oven tends to be more on target or a little cooler up the temp 25 degrees.
