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  • Strawberry-Rhubarb Crisp with Ginger-Oat Crust

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    Strawberry-Rhubarb Crisp with Ginger-Oat Crust
    Prep: 45 min Cook: 45 min Servings: 12
    by Robyn Savoie
    269 recipes
    >
    Ginger adds a pleasing, spicy dimension to the classic combination of strawberries and rhubarb. This is best served warm with vanilla or strawberry ice cream.

    Ingredients

    • Filling:
    • 1 1/2 Cups Granulated Sugar
    • 3 Tbsp. All Purpose Flour
    • 1 Tbsp. Cornstarch
    • 1/4 Tsp. Salt
    • 4 Cups Fresh Strawberries, Halved; Quartered If Large
    • 4 Cups Fresh Rhubarb, Sliced Diagonally
    • 1 Tbsp. Lemon Juice
    • Topping:
    • 1 Cup Old-Fashioned Rolled Oats (Not Quick Cooking)
    • 1 Cup All Purpose Flour
    • 3/4 Cup Walnuts, Diced
    • 1/2 Cup Packed Light Brown Sugar
    • 1/2 Cup Crystallized Ginger, Diced
    • 1/4 Tsp. Ground Ginger
    • 1/4 Tsp. Salt
    • 1/2 Cup Unsalted Butter, Melted
    • Garnish:
    • Powdered Sugar
    • Vanilla/Strawberry Ice Cream

    Directions

    1. Heat oven to 375°F.
    2. For Filling: In large bowl, stir together sugar, 3 tablespoons of the flour, cornstarch and 1/4 teaspoon of the salt until blended.
    3. Add strawberries, rhubarb and lemon juice; toss to coat. Place in 13x9-inch glass baking dish.
    4. For Topping: In medium bowl, stir together remaining 1 cup flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger and remaining 1/4 teaspoon salt until combined.
    5. Stir in melted butter until moistened; sprinkle over fruit.
    6. Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm. Sprinkle with powdered sugar right before serving.

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