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Strawberry Rhubarb Crisp




Source of Recipe


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List of Ingredients




2 1/2 c. rhubarb, cut into 1"pieces, (1 lb.)
1/4 c. water
3 c. oatmeal
2 tbsp. melted butter
1/2 tsp.ground cinnamon
2/3 c. sugar plus extra, if desired
3 tbsp. cornstarch
1 c. sliced strawberries, (1/2 pint)
1 pint vanilla ice cream, optional

Recipe



Preheat oven to 375. Grease a 9x6x1/2" baking pan.
In a medium saucepan, combine the rhubarb and water. Bring to a boil and cook, covered, Stir occasionally, for 5 minutes or until rhubarb is tender.
In a medium bowl, stir together the oatmeal, butter, and cinnamon. Pat half of the mixture into the pan. Put in oven just until the oatmeal begins to brown, 2 to 3 minutes.
In a small bowl, thoroughly stir together the sugar and cornstarch. Stir quickly into the cooked rhubarb. Cook, stirring constantly until the mixture thickens and boils.
Stir in the strawberries. Stir and cook for 1 minute. Remove from the heat; taste and add additional sugar, if desired.
Spoon the hot rhubarb mixture onto the toasted mixture in the bottom of the pan.
Top with the other half of the oatmeal mixture.
Return to the oven and cook until the topping begins to brown, 2 to 3 minutes.
Serve warm with ice cream, if desired.
Serves 6