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Strawberry Rhubarb Crisp

Author: Michelle Marine

Ingredients

Filling

  • 2 pounds rhubarb stalks sliced 1/2 inch thick
  • 1 cup raw sugar or regular pure cane sugar
  • 1 1/2 pounds strawberries hulled and quartered
  • 3 tablespoons arrowroot starch
  • 2 teaspoons fresh lemon juice {grapefruit juice works in a pinch...}
  • 1 teaspoon pure vanilla extract

Topping

  • 1 stick 1/2 cup unsalted butter, softened
  • 1 1/2 cups light brown sugar {I used raw cane sugar}
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups rolled oats {the original recipe called for quick oats but I used old fashioned}
  • 3 tablespoons oil {non-gmo canola or melted coconut oil}
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt

Instructions

  • Preheat oven to 375 degrees. Mix rhubarb with 3/4 cup sugar.Let stand for 15 minutes. Mix strawberries with remaining 1/4 cup sugar and let stand for 10 minutes, stirring occasionally. Spoon rhubarb out and mix with rhubarb, omitting rhubarb juice. Add the arrowroot powder, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass {or stone} baking dish.
  • Combine all topping ingredients in medium sized bowl. Use pastry blender or your fingers, to mix until large crumbs form.
  • Bake at 375 for 30 minutes. Then turn the oven down to 325 degrees and bake for 30 minutes more, until topping is golden brown and fruit is bubbly.
  • Let the crisp rest for 10-20 minutes before serving. Serve as is or with a generous serving of homemade vanilla ice cream or whipped cream.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 4561kcal | Carbohydrates: 851g | Protein: 45g | Fat: 114g | Saturated Fat: 39g | Cholesterol: 169mg | Sodium: 2230mg | Sugar: 567g